Recipes > Desserts > Apples a la Portugaise

Apples a la Portugaise


  • 8 good boiling apples
  • 1/2 pint of water
  • 6 ounces of sugar
  • layer of apple marmalade
  • 8 preserved cherries
  • garnishing of apricot jam


Peel the apples, and, with a vegetable-cutter, push out the cores; boil them in the above proportion of sugar and water, without being too much done, and take care they do not break. Have ready a white apple marmalade; cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain, pile them neatly on the marmalade, making them high in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table.

Time: From 20 to 5O minutes to stew the apples.

Sufficient for 1 entremets.

Seasonable from July to March.


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The Book of Household Management (1861).

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