Anise Coddled Apples

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • 2 cups boiling water
  • Β½ teaspoon aniseeds
  • ΒΌ teaspoon salt
  • 6 firm baking apples
  • Whipped cream


  1. Combine the sugar, water, aniseeds and salt in a six-cup saucepan. Mix well, bring to a boil, and simmer for five minutes.

  2. Peel, quarter, and core the apples. Drop them, two at a time, into the syrup; cover. Simmer for ten to twelve minutes, or until fruit is tender. Lift out apples with a slotted spoon. Cool.

  3. When all the apples are cooked, cook the syrup until it is as thick as molasses. Pour it over apples. Serve with whipped cream.

Part of