hubster has a memory
of baked crab apples
bright red and canned
by his aunt ethel
30 years ago
do you feel my pain?
luckily for me
we happened upon a baked apple
at philippes
which is an autumn special
that did not look
but
tasted similar to aunt ethel's apples
tasted similar to aunt ethel's apples
after tasting it, i thought
hmmm
it kind of tastes like red hots
i used a standard poaching technique
like you would do for pears
instead of wine, spices and zest
i used a bag of red hots
who knew?
after preparing the warm crimson bath,
i thought to check the internet
and there are quite a few recipes
for cinnamon apples
many using red hots
i figured i was on the right track
these are quite good
and i imagine would be beautiful canned,
warmed over ice cream,
or
as an oversized "cherry"
crowning a soft warm chocolate cake
personally,
i am enjoying them
one by one
the soft sourness of the crab apple
paired with
the sticky sweet of the red hots
indulged
with a nigella-like abandon
2 cups granulated sugar
2 cups water
1-14oz bag red hots
pinch salt
a dozen or so crab apples, peeled
place the sugar, water, red hots and salt in a heavy pot. heat over medium heat, stirring occasionally to ensure the red hots melt properly (they tend to stick to the bottom of the pan). once everything is melted, bring the mixture to a simmer and gently plop in the apples. let simmer for about 15 minutes (these soften quickly, so pay attention). remove apples and place in a shallow storage pan, cover with hot syrup. let cool a bit, then store in the refrigerator. you can also can them just after the simmer. please use proper canning procedures.
*note...there is quite a bit of extra syrup when all is said and done. you can use it to make more apples, or you can put it in a jar and use it for cocktails. i will get back to you on that (wink, wink)