Spiced Apples Glacé

Preparation info
  • Makes


    dessert servings; more as meat accompaniment
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Ideal meat accompaniment—pretty served in crystal compotes on buffets


  • 6 large apples
  • 2 c. sugar
  • 3 c. water


  • Peel and halve apples; remove stem ends. Core. (You can remove cores easily with a melon ball scoop.)
  • Combine sugar and water in a large skillet. Bring to boil. Add lemon slices, cloves, orange peel and cinnamon, then apples. Simmer, uncovered, over moderate heat until apples are tender but still firm, about 15 minutes. Turn apples once during cooking.