Apples In Jelly

Ingredients

• 675 g reinette apples (or another fine variety)
• 120 g sugar
• 1/2 L water
• 2 tbsp kirsch
• 1/2 count lemon
• redcurrant jelly (No. 739)

Instructions

1. Core and peel the apples, dropping them into lemon water.
2. Poach them whole in a sugar-water-kirsch syrup; lift out dry and arrange in a dish.
3. When cold, fill the cored holes with redcurrant jelly (No. 739).
4. Reduce the poaching liquid to a syrup, strain, add more kirsch and pour around the apples. Serve cold.