Tony Claxton's Recipes
Spiced Apples Glacé		    

Goes good with meat, or can be served as a dessert. Will serve 6 as a dessert. If serving with meat, mash the apples after they are cooked and mix with the syrup. Serve in a bowl as a thick apple sauce accompaniment to the meat.

                                   

Ingredients
6 large - Apples
2 C - Sugar
3 C - Water
6 thin - Lemon Slices
3 - Cloves
1 T - Grated Orange Peel
1" - Stick of Cinnamon
6 - Maraschino Cherries
2 t - Cornstarch
1/4 C - Cold Water
A Few Drops Red Food Color


Instructions
  • Peel, halve and core apples.
  • Combine sugar and water in a large skillet and bring to a boil.
  • Add lemon slices, cloves, orange peel and cinnamon, then apples.
  • Simmer, uncovered, turning once, over moderate heat until apples are tender but still firm, about 15 minutes.
  • Remove apple halves and lemon slices to serving dish. Garnish with cherries.
  • Bring syrup to a rolling boil and boil until it forms a very thin syrup, about 5 minutes.
  • Remove cloves and cinnamon stick from syrup.
  • Dissolve cornstarch in cold water and stir into syrup.
  • Cook about 2 minutes more until slightly thickened.
  • Add a few drops of red food coloring.
  • Cool slightly and pour over apples.


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