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
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 125.1g||37 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 120.7g|
|Protein 0.5g||1 %|
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Calories per serving: 482
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