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Apples, Glacdes

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Sugar
  2. a spoonful of brandy
  3. Waters
  4. Cut
  5. Apples
  6. a pint of red wine
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel a dozen of apples and leave the tails ;
  2. gore at the opposite side not quite through, and boil them with half a pint of red wine, some sugar, and a spoonful of brandy, simmer slowly that they may not break ;
  3. when nearly done, take them out, reduce the syrup to a caramel, and put in the apples, rubbing them all over with it ;
  4. or you.
  5. may rap them in a paste, rasp sugar over, bake a short time, and glaze with a white glaze.
  6. Apple Jelly.* — Peel any kind of sharp apples, cut them in slices, and wash them, in several waters ;
  7. then boil them in a covered pot with a good deal of water, until it is much reduced and becomes glutinous ;
  8. strain it through a thin cloth, measure it, and refine an equal quantity of clarified sugar to the twelfth degree (au cassd ) and pour the apples into it, boil it up and skim it, boil again until it quits the spoon clear by dropping out of it.
  9. ArPLE (clear) Paste is done in the same way.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Slotted spoon
  • Sieve