Imperial Apples
This is the traditional german dessert of our presbyterian great grandparents, which was served as the dessert on the first day of the New Year.
1 1/2 cup of white granulated sugar
1 1/2 cup of cold water
8 sour apples-Granny Smith
1 cup of bleached almonds
Make a strong syrup from one and one half of cupfuls of white granulated sugar one and one half of cupfuls of cold fresh water. Boil the syrup for eight minutes, covered with lid. Wash, wipem core and pare eight apples- if you buy the ones from the shelf- the best are Granny Smith, Cook the cored apples in the strong syrup until the get soft, ocasionally you need to skim the syrup during the cooking. Apples will be cooked better covered with syrup; therefore it is better to use a deep saucepan and have them two cookings. When the apples are done, drain them from the syrup, let them cool down and arrange your apples on the platter or the serving dish, fill the cavities of the apples with jelly marmalade, or preserved fruits and stick the apples with almonds blanched and split them into halves length wise. Garnish the apples with the whipped cream sweetened and flavored with vanilla extract,