6 each tart apples
1 cup sugar
1 1/2 cup water
1 single jelly, marmalade
1 single or preserved fruit
1 single sliced almonds
Core and pare tart apples. For 6 apples, cook together for 5 minutes 1 cup sugar, and 1 1/2 cups water. Add apples, simmer until tender but not mushy. Baste often with syrup in pan. Drain, cool, fill with jelly, marmalade, or preserved fruit. Stick with bits of sliced almonds. Serve with whipped cream as a dessert. From Apple Recipes by the Connecticut Apple Marketing Board and the Connecticut department of Agriculture
