Ingredients Jump to Instructions ↓

  1. 6 medium apple s

  2. 3/4 cup sugar

  3. 1/2 cup sherry wine

  4. 1/4 cup water

  5. 1 1/2 teaspoons cinnamon

  6. 1/4 teaspoon mace

  7. 1 tablespoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. Core and pare apples. Cut into slices about one inch thick.

  2. 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.

  3. 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 ham.


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