- 6 tart, firm apples such as McIntosh or Cortland
- 2 cups maple syrup
- 1 cups water
- Sweetened whipped cream
Remove the core from each apple, but otherwise leave them whole. Remove the peel from the upper half of each apple.
Combine the syrup and water, add the apples, and simmer until tender, about 1 hour. Serve cold, with sweetened whipped cream if desired.
More "Lost" New England Recipes
Classic Boston Cream Pie (1972)(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)
No comments:
Post a Comment