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Apple Porcupine

  • Apples
  • Sugar
  • Water
  • Blanched almonds
  • Jelly
  • Cream
Pare and core the apples. Make a syrup by boiling sugar and water in equal proportions. As soon as the fruit is pared, before it is discolored by standing, immerse it in the syrup and cook until it is easily pierced with a straw. Then draw the apples from the liquid and ornament the sides of each by piercing them with blanched almonds. Fill the cavities with jelly, preserved fruit or marmalade and serve hot or cold with cream. With the remaining syrup and the skins and cores, apple jelly may be made.
Submitted by Cassyjean - Torrington, CT Jun 23, 2009
15 min 30 min 45 min

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