Apples, English Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- apples
- cinnamon
- sugar
- candied peel
- pasta frolla (sweet shortcrust pastry)
Instructions
- Core, peel, and slice the apples into thin rounds.
- Cook them with just enough water and a small piece of cinnamon.
- When half cooked, stir in enough sugar to sweeten plus a little chopped candied peel.
- Transfer to an ovenproof dish, cover with pasta frolla, and bake until the crust is done.
- Serve hot as a dessert.