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Apples #2

Source of Recipe

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Recipe Introduction

Also makes a nice sauce garnish for roasted pork and poultry.

List of Ingredients

Apples #2

Select firm textured apples for drying.
To prepare the fruit, wash and slice into 1/4 to 1/2 inch slices.
Pre-treat with a lemon juice/water solution (1 cup of lemon juice
to 1 quart of water) or an Ascorbic Acid (Vitamin C) solution to
prevent browning.
Place slices onto drying rack.
Dry fruit at 135° F.
When fruit is pliable and there is no sign of moisture it can be
stored in air tight bags or jars.
After proper drying, apples will keep in a cool, dry place from 6 months to
a year.




Recipe

How to Prepare Dried Apples for Use in Apple Pie Filling and Sauces:
1/2 pound dried apples
2 1/2 - 3 c. water (or more)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
Sugar to taste (1/2 c. for slight sweetness up to 2 c. for those who like it
super sweet)
Combine dried apples with water in heavy saucepan, place over low heat.
Simmer, covered, until apples have the consistency of thick preserves.
Add more liquid as needed. Be careful heat is not too high.
Stir periodically to prevent scorching.
When thickened consistency is reached, remove from heat and stir in spices.
Taste and add sugar as need. Let cool completely.
Use as filling in such recipes as Fried Apple Pies.
Left over filling will keep covered in the refrigerator for about a week.