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Listed in: Fruits
8 firm, winter apples
4 cups sugar
2 cups water
6 blades mace
2 small lemons
1 peppercorn
Few small bits of stick cinnamon
Whole cloves
Pare the apples and drop in cold water to stand while the syrup is made. To the sugar, add the water and bring to a boil. Add mace, shredded peel of lemons, peppercorn and cinnamon. Stick four whole cloves in each apple, drop apples into boiling syrup with strained juice of the lemons. Boil fruit rapidly for five minutes, turn it over and let it simmer until tender and transparent. Skim apples out with perforated skimmer, draining away all the syrup, and arrange in a deep glass dish. Boil the syrup until it jellies when dropped on a cold plate, dip it by spoonfuls over the apples, set in a cool place and allow to harden. Serve with ham.
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