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More Apple Recipes at My Berkeley Springs

Apples Molded In A Scarlet Overcoat

Serves 8-10

1 Tbsp. Sweet butter
1 Lemon (for it's skin)
1 lb. Dark brown sugar
2 cups dry white wine
1 Tbsp. Confectioner's sugar
4 lbs. Stewing apples (Green)
11/2 lbs. Fresh or frozen raspberries

The Day Before..

Peel, core, and chunk the apples into a large saucepan (preferably copper). Add 2 tightly packed cups of the dark brown sugar, 1 cup of the wine and the thin outer rind of the lemon, finely chopped. Set over high heat, and as soon as the wine comes to a rolling boil stir continuously with a wooden spoon for 1 or 2 minutes, to prevent apples from burning. When the apples begin to bog down, stop stirring, turn down the heat and keep bubbling gently, uncovered, until apples show signs of thickening, usually in about 30 minutes. The objective is to boil away a good part of the water.

Meanwhile butter the inside of a deep mold of the right size and a pretty shape. The apples look best when they stand up on the serving platter in a fairly high narrow mound. Flatten a bit of aluminum foil on the bottom of the mold for later ease in unmolding. When the apples are slightly thickened, taste for sweetness and, if necessary, add a bit more sugar or stir in a little lemon juice. When cool enough to handle, strain them through a hand food mill and pack them fairly tight into the mold. When it is down to room temperature, set in the refrigerator overnight.

On The Day

Puree the ice-cold raspberries. Keep the puree cold. Carefully unmold the apples onto a handsome cold platter. They should now be quite firm. Pour the red fruit puree over mound of apples in such a way that the red runs down in irregular trickles. Top with confectioner's sugar at the last moment before serving.

Adapted from a recipe found in Feasts For All Seasons by Roy Andries de Groot

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