The Art of Dutch Cooking/C. Countess van Limburg Stirum 2001

Dried Apples (Gedroogde appeltjes)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried apples, cut in slices or quartered 3/4 cup raspberry sauce rind of 1/2 lemon
5 tablespoons sugar cornstarch



1 Wash the apples the night before and cover well with water. Drain and add the raspberry sauce, lemon rind, sugar, and 2 cups water. Cook them gently until they are soft. Drain. Mix the cornstarch with some water (the quantity depends on the amount of juice). Add this to the juice and simmer until the syrup is thick. Remove the lemon rind. Pour over the apples and chill.

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