Method

Korobovki apples* are sold in St. Petersburg in September. They must be peeled, but keep the stems and leave them whole because they are not large. After peeling, immediately plunge them into cold water. Then drop them into boiling water. When they have come to a boil, remove them with a slotted spoon and immediately drop them into a large quantity of cold water. Let them stand awhile. Then weigh the apples and, for 1 lb of apples, use 1 lb sugar. Prepare a syrup using 1 glass water for every lb of sugar, adding lemon peel or vanilla. When the syrup has come to a boil, drop in the apples and cook them until they become translucent.

*Korobovki apples are an old Russian variety; the fruit is small, aromatic, and sweet with a slight tartness.

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