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Saturday, June 7, 2008

Porcupine Apples

6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly

Wash, core, and pare the apples. Make a syrup by bringing the sugar and water to the boiling point. Put the apples into the syrup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the syrup, but when they are still hard remove them and continue to boil the syrup down.

Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.

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