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.


6 large apples
1 cup sugar
1 cup water
2 doz. almonds, blanched
6 teaspoons sugar
Currant jelly

Makes 6 servings.


  • 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.

Real Cooking

Did You Know?
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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