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1 1/4 lb McIntosh apples; rinsed
1/3 c Confectioners sugar; 5.1/2oz
Peel and core the apples, then cut them in two. Rub each half with lemon to keep them white. Arrange apples in a sauté pan or dutch oven; add the sugar and cover with cold water. Simmer for 15 minutes. Strain the apples, reserving the liquid, and boil, uncovered, until you have a thick syrup. Make sure the syrup does not turn brown. Add the remaining lemon juice. When the syrup is cool, put all ingredients in a food processor and puree. Freeze in an ice cream maker accdg. to manufacturers directions.