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12 small to medium apples, peeled, peelings reserved
Place the apples in a Dutch oven (soup pot) in one layer. Put the peelings on top of the apples and cover with water. Heat over a moderate flame until boiling and then simmer until the apples are tender but firm. Remove from the heat and carefully drain, reserving the cooking liquid.
Return the apples to the now empty pot. In a saucepan, measure 2-1/2 cups of the cooking liquid. Add the sugar and the packages of strawberry gelatin. Bring the mixture to a boil and simmer for 3 minutes. Pour this gelatin mixture over the apples and simmer, basting constantly until the apples are rosy red.
Remove from the heat and let cool, basting frequently so that the apples obtain an even and beautiful color. Drain on paper toweling and let the apples cool. Place lemon or mint leaves in the top of each apple and place on each individual plate alongside the main dish or if you are having a buffet, line the serving platter with a thin layer of congealed gelatin and the apples on top of this.
Poster's Notes:
Raya Tarab, Z'L says: I made this for my daughter's birthday. All the kids, as well as some of the adults, were thrilled. Delicious and pretty. A great dish to keep in mind for Rosh Ha Shana.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
Water to cover the apples
2 cups sugar
2 3-oz. packages strawberry gelatin
This is a beautiful and delicious presentation that everyone loves, the children also.