1 cup sugar
1 cup water
16 cloves; whole
4 large apples; cooking, peeled and cored
1/2 cup heavy cream; chilled, and stiffly whipped
In a heavy 3 to 4 quart saucepan, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Firmly insert 4 cloves in a ring around the top of each apple. Place the apples side by side in the pan, baste with the syrup, reduce the heat to low, and cover. Basting occasionally, simmer for 15 minutes, or until; the apples are tender. Cool them in the syrup. To serve, transfer the apples to individual dessert dishes. Pile whipped cream in the center of each apple and pour over it a tablespoon of the syrup.
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