Viennese baked apples
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Viennese baked apples
  Viennese  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64019. Report a problem with this recipe.
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      Title: Viennese baked apples
 Categories: Desserts, Ethnic
      Yield: 6 Servings
 
      6 lg Apples
    1/2 c  Seedless raspberry jam
           Grated rind of 1/2 an orange
    1/2 c  Finely chopped walnuts or
           -almonds
      3 tb Sugar
 
  An old Egyptian dream book states that "to dream of looking at apples
  betokens a wedding.  To dream of eating apples is a sign of mourning
  unless they are very sweet, then it is a sign of a great deal of
  prosperity in the marriage state".  Apples have travelled from the
  Old World to the New, but for some reason, we haven't created as many
  interesting desserts with them as the Europeans.  We seem to limit
  ourselves to pies, crunchy puddings, applesauce and jelly. This is
  one new way to try apples.
  
  When possible, use the large Rome Beauty apples
  
  Core apples and peel skin about 1/3 of the way down from the stem end.
  Pierce the rest of the skin all over with a fork to lessen wrinkling
  and splitting. Place apples in a large, deep pan that has a good
  cover and add water to a depth of 1/4 inch.  Mix jam with orange rind
  and nuts,fill the centre of each apple, then sprinkle sugar over top.
  Bring water in pan to a boil, then cover, lower heat and simmer 20-30
  minutes,depending on size of apples.  Baste 2-3 times with pan
  juices. To glaze apples, uncover when cooled, sprinkle top with an
  additional tbsp of sugar and place under broiler 3 inches from heat
  until lightly browned. Watch closely, as they brown very quickly.
  Serve warm, tepid or cold. Serves 6.
  
  Origin:  Found in Recipe box got from garage sale. Shared 




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Recipe ID 64019 (Apr 03, 2005)

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