*  Exported from  MasterCook  *
 
                           VIENNESE BAKED APPLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Apples
      1/2   c            Seedless raspberry jam
                         Grated rind of 1/2 an orange
      1/2   c            Finely chopped walnuts or
                         -almonds
    3       tb           Sugar
 
   An old Egyptian dream book states that “to dream of looking at apples
   betokens a wedding.  To dream of eating apples is a sign of mourning unless
   they are very sweet, then it is a sign of a great deal of prosperity in the
   marriage state”.  Apples have travelled from the Old World to the New, but
   for some reason, we haven't created as many interesting desserts with them
   as the Europeans.  We seem to limit ourselves to pies, crunchy puddings,
   applesauce and jelly.  This is one new way to try apples.
   
   When possible, use the large Rome Beauty apples
   
   Core apples and peel skin about 1/3 of the way down from the stem end.
   Pierce the rest of the skin all over with a fork to lessen wrinkling and
   splitting. Place apples in a large, deep pan that has a good cover and add
   water to a depth of 1/4 inch.  Mix jam with orange rind and nuts,fill the
   centre of each apple, then sprinkle sugar over top.  Bring water in pan to
   a boil, then cover, lower heat and simmer 20-30 minutes,depending on size
   of apples.  Baste 2-3 times with pan juices.  To glaze apples, uncover when
   cooled, sprinkle top with an additional tbsp of sugar and place under
   broiler 3 inches from heat until lightly browned. Watch closely, as they
   brown very quickly.  Serve warm, tepid or cold. Serves 6.
   
   Origin:  Found in Recipe box got from garage sale. Shared by: Sharon
   Stevens
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving