glazed apple circle garnishes

This recipe is a garnish accompaniment to a meat dish. Rome apples are a red green cross generally.I transcribed it from a yellowed hand-written letter of a family cook ancestor. Where omissions in cooking details were made, educated guesses based on cooking experience have been made as to the details of the recipe.

The suggested use of glazed apple circles was to be served as a meat garnish. The decorative apple rings can be placed on top of or around the base of pork and beef cuts. One garnishment for a pork roast or loin is to place parsley around the outside base of a pork loin. Then take the apple rings and place them on top of the parsley in a ring around the pork. Further imaginative decorations could include placing maraschino cherries in the centers of the apple rings.

• 2 large Rome apples

• 1 stick butter

• 1/2 C sugar

• 1/2 C cinnamon

1. This recipe is traditionally prepared using a broiler. If no broiler is available preheat oven to 450 degree.

2. Wash and core the apples. Cut the apples across in 1/3 inch thick rings.

3. Melt the butter in a bowl in the microwave.

4. Mix the sugar and cinnamon together in another bowl.

5. Dip the apple circles first into the melted butter and then into the sugar mixture. Thoroughly coat both sides.

6. Place the apple circles on a foil covered cookie sheet or a shallow pan.

7. If using a broiler, turn the broiler to broil and slide the apples in the broiler. Keep the apple rings in the broiler until glazed. When one side is glazed, turn over the apple rings to glaze the other side. Watch the apple rings carefully. Food scorches rapidly in a broiler.

If using an oven, leave the apple rings on the top rack directly beneath the heating coils until the apples are glazed. Turn the apple rings to glaze the other side. Again, watch carefully to prevent burning and scorching.

8. Remove the glazed apple circles and allow to cool. When the apple circles are cool, use as desired.

Comments