Recipe - Vienne Sauce

6 lg Apples
One half cup Seedless raspberry jam
Grated rind of One half an orange
One half cup Finely chopped walnuts or
almonds
3 tablespoon Sugar

An old Egyptian dream book states that "to dream of looking at apples
betokens a wedding. To dream of eating apples is a sign of mourning unless
they are very sweet, then it is a sign of a great deal of prosperity in the
marriage state". Apples have travelled from the Old World to the New, but
for some reason, we haven't created as many interesting desserts with them
as the Europeans. We seem to limit ourselves to pies, crunchy puddings,
applesauce and jelly. This is one new way to try apples.

When possible, use the large Rome Beauty apples

Core apples and peel skin about 1/3 of the way down from the stem end.
Pierce the rest of the skin all over with a fork to lessen wrinkling and
splitting. Place apples in a large, deep pan that has a good cover and add
water to a depth of One fourth inch. Mix jam with orange rind and nuts,fill the
centre of each apple, then sprinkle sugar over top. Bring water in pan to a
boil, then cover, lower heat and simmer 2030 minutes,depending on size of
apples. Baste 23 times with pan juices. To glaze apples, uncover when
cooled, sprinkle top with an additional tbsp of sugar and place under
broiler 3 inches from heat until lightly browned. Watch closely, as they
brown very quickly. Serve warm, tepid or cold. Serves 6.

Origin: Found in Recipe box got from garage sale. Shared by: Sharon
Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini