50 apples
3 pounds granulated sugar
3 cups hot water
1 teaspoon salt
1 tablespoon ground cinnamon
Servings: 50
1. Wash and core apples. Peel down about one-fourth of the way from the top. Place in baking pans, peeled-side up.
2. Mix sugar, water, salt, and cinnamon. Pour over apples. Bake at 375°F until tender, about 45 minutes, basting occasionally while cooking to glaze.
3. Test for doneness with a pointed knife inserted in the apple.
Yield: 50 apples
Notes: Use apples of uniform size, suitable for baking, such as Rome Beauty or Jonathan.
Amount of sugar will vary with tartness of apples.
1/2 cup red cinnamon candies may be substituted for cinnamon.
Apple centers may be filled with chopped dates, raisins, nuts, or mincemeat.
3 oz margarine or butter may be added to the syrup for flavor.
3 pounds granulated sugar
3 cups hot water
1 teaspoon salt
1 tablespoon ground cinnamon
Servings: 50
1. Wash and core apples. Peel down about one-fourth of the way from the top. Place in baking pans, peeled-side up.
2. Mix sugar, water, salt, and cinnamon. Pour over apples. Bake at 375°F until tender, about 45 minutes, basting occasionally while cooking to glaze.
3. Test for doneness with a pointed knife inserted in the apple.
Yield: 50 apples
Notes: Use apples of uniform size, suitable for baking, such as Rome Beauty or Jonathan.
Amount of sugar will vary with tartness of apples.
1/2 cup red cinnamon candies may be substituted for cinnamon.
Apple centers may be filled with chopped dates, raisins, nuts, or mincemeat.
3 oz margarine or butter may be added to the syrup for flavor.
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