When I walked into cooking teacher Anna Amendolara Nurse’s sunny Brooklyn kitchen, sitting on the stove was a wide copper pan full of huge apples, gleaming outrageously, redder than red. Rome apples are a longtime favorite for baking; Anna buys hers by the bushel from an orchard in upstate New York.
Her secret in the following recipe is pomegranate syrup—grenadine, available in bottles in the “cocktail-supplies” section of the supermarket. These are quick and easy to make, and the sweet-tart pomegranate flavor marries nicely with the apples.
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.