Core and pare apples.
Cut into slices about one inch thick.
In a medium saucepan
whisk together sugar, sherry, and water. Bring
to a boil. When boiling, lower heat, stir in spices and grated lemon peel.
Add apples in layers. Simmer, uncovered, until tender, about 10 to 15
minutes. Apples should have a little crunch.
Can be served hot, or as a cooled
side dish, made well in advance on a frantic day. The syrup is excellent
as a sauce for roasted meats, and makes an excellent glaze for a clove-studded
Serves 6 - 8.
This recipe from www.inmamaskitchen.com
Viola for Diana Farrell Serbe
back to Christmas