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Porcupine
Apples
A pleasing change in the
way of an apple dessert may be had by making porcupine apples. They
make great edible decoration for your festive table.
Ingredients:
6 large apples
1 cup sugar
1 cup water
2 doz. almonds, blanched
6 teaspoons sugar
Currant jelly
Makes 6 servings.
Preparation:
- Make a sirup by bringing the
sugar
and
water to the boiling point.
- Wash, core, and pare the
apples.
- Put the apples into the sirup,
cook on one
side for several minutes, and then turn and cook on the other side. Do
not allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down.
- Set the
apples in a shallow pan, stick the blanched almonds
into them so that they will project like porcupine quills.
- Sprinkle apples
with 6 teaspoons of sugar, and bake in the hot oven (400º F
or 205º C) until they are soft and the almonds
slightly brown.
- Remove apples from the oven.
Fill the center of each apple with
currant jelly, pour the juice over them, and serve.
NOTE: The time for
baking apples varies with the size of apple and the kind of the apple.
From 20 to 35 minutes is usually required.
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Did You Know?
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While fruit is usually
improved by cultivation, there has been a tendency through this means
to produce fruits that will stand up for long periods of time, so that
they may be marketed at great distances from the place where they are
grown. For instance, some apples, especially those found in the market
in the early spring, and some other fruits, which look very fine, will
many times be found to have a tough skin and to be almost tasteless.
In general, fruits of delicate flavor and texture cannot be
kept
very
long after they have ripened. To stand shipping, they must be picked in
their green stage; then if they are kept in the right temperature they
will ripen after picking.
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