| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Peeled; cored and sliced apples, (I used 3 smallish MacIntosh apples) |
| 1 |
c |
Honey |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Source: The Joy of Cooking
Mix the honey and vinegar together in a saucepan and bring to a simmer. Put
a few apple slices in, a few at a time and simmer them until they turn
translucent. Then skim them out and add another batch of apples and repeat
the process. Serve warm or cold.
This makes a fairly small amount - I would double or even triple this
recipe for a family of 5.
I was out of white vinegar when I wanted to try it out so I substituted red
wine vinegar. The result was very nice as a side dish for a roast! I mean
to try this with white vinegar as a dessert.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 07,
1998, converted by MM_Buster v2.0l.
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