Apples In Jelly

Name: Apples In Jelly
Cuisine: Italy
Ingredients: g reinette apples (or another fine variety); g sugar; L water; tbsp kirsch; count lemon; redcurrant jelly (No. 739)

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

g reinette apples (or another fine variety)
g sugar
L water
tbsp kirsch
count lemon
redcurrant jelly (No. 739)

Instructions

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