Recipes > Desserts > Stewed Fruit > Stewed Apples > Flaming Apples

Flaming Apples

Instructions

Pare and core the apples; stew them in sugar and water until tender, but still firm enough to hold their shape. Remove them carefully to the serving-dish; fill the centers with apricot or raspberry jam; boil down the liquor to a thick syrup and pour it over the apples; just before serving pour over them a few spoonfuls of rum or brandy, and light it with a taper after it is on the table. Serve with fancy cakes.

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Source

The Century Cook Book (1901).


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