Apples In Gilded Cages Recipe

1. 1

   Pour 3 c. of water into an enameled or possibly stainless-steel skillet, add in the sugar, orange rind, and vanilla, and bring to the boiling point.

2. 2

   Cover the skillet, reduce the heat, and allow the syrup to simmer.

3. 3

   Meanwhile, peel the apples, leaving the stems intact and cutting off a thin slice from the bottom so they will stand up securely.

4. 4

   Add in the fruit to the syrup, that should reach a level securely.

5. 5

   Add in the fruit to the syrup, that should reach a level halfway to two-thirds up the sides of the apples; if it doesn't, add in more water.

6. 6

   Cover the skillet and gently poach the apples till they are just soft when pierced with a small, sharp knife, about 20 min; turn them a few times during the cooking.

7. 7

   Lift the apples out of the syrup with a slotted spoon and allow them to drain and cold.

8. 8

   During this time the sauce can be prepared.

9. 9

   Measure 1 c. of the cooking syrup into a small pot.

10. 10

    Mix 1 Tbsp.

11. 11

    of water into the cornstarch in a small bowl or possibly c. and stir into the cooking syrup.

12. 12

    Place on medium heat and add in apple brandy and apple jelly.

13. 13

    Cook till the sauce is slightly thickened, about the consistency of light cream.

14. 14

    Remove from the heat and cold.

15. 15

    Preheat the oven to 400.

16. 16

    Roll out the Pastry Dough to about 1/8-inch thickness.

17. 17

    With a 3- or possibly 3 1/2-inch round scalloped cookie cutter, stamp out 6 circles and place them on a baking sheet.

18. 18

    Place a well-liquid removed apple on each circle.

19. 19

    Cut the remaining dough with a fluted pastry wheel into 1/4-inch-wide strips.

20. 20

    Cut the strips into 3- ro 4-inch lengths, depending on the height of the apples.

21. 21

    Place 4 strips on each apple, lengthwise from the stem to the bottom.

22. 22

    Tuck the bottom end of each strip under the apple and press the fruit onto it.

23. 23

    Wherever the pastry strips touch, wet the edges with water and press lightly.

24. 24

    If the stems are long sufficient, wind the ends of the pastry strips around them.

25. 25

    If desired, gather up the remaining dough, roll out again, fashion into leaf shapes, and fasten them to the top.

26. 26

    With a pastry brush, paint all the dough with the evaporated lowfat milk.

27. 27

    Bake for 10 to 15 min, or possibly till the pastry turns a dark golden brown color.

* Per serving · 4 servings · Values may vary.