| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Barbara2 |
1 |
servings |
INGREDIENTS
| 8 |
sm |
Apples |
| 8 |
c |
Water |
| 2 |
cn |
Frozen apple juice concentrate; thawed (18 oz) |
| 1 |
cn |
Frozen orange juice concentrate; thawed (18 oz) |
| 1 |
cn |
Apricot nectar; (11 1/8 oz) |
| 1 |
cn |
Frozen lemonade concentrate; thawed (8 oz) |
| 1 |
c |
Firmly packed brown sugar |
| 15 |
|
Whole cloves |
| 6 |
|
Sticks cinnamon |
| 3 |
c |
White grape juice or sweet |
|
|
White wine; such as a Reisling |
INSTRUCTIONS
Peel top third of each apple. Place apples in a shallow baking dish. Pour
water to a depth of one- half inch into dish around apples. Bake,
uncovered, at 350 degrees for 50 minutes or until apples are slightly
tender, basting occasionally with water. Remove apples from dish and set
aside. Combine 8 cups water and remaining ingredients, except grape juice
or wine, in a Dutch oven. Bring to a boil, reduce heat and simmer 30
minutes, uncovered. Remove cloves and cinnamon sticks. Stir in wine or
grape juice. Serve warm in punch bowl. Float baked apples in punch. Yield:
3/4 quarts.
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