Core and pare tart apples. For 6 apples, cook together for 5 minutes 1 cup
sugar, and 1 1/2 cups water. Add apples, simmer until tender but not
mushy. Baste often with syrup in pan. Drain, cool, fill with jelly,
marmalade, or preserved fruit. Stick with bits of sliced almonds. Serve
with whipped cream as a dessert. From Apple Recipes by the Connecticut
Apple Marketing Board and
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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