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By Craig Claiborne
Combine the sugar, water, aniseeds and salt in a six-cup saucepan. Mix well, bring to a boil, and simmer for five minutes.
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.
When all the apples are cooked, cook the syrup until it is as thick as molasses. Pour it over apples. Serve with whipped cream.
© 1966 Craig Claiborne estate. All rights reserved.