Ingredients
1 1/2 pounds rennet apples or apples of fine quality
half a lemon
4 ounces of sugar
a pint of water
a spoonful of kirsch (rosolio can be substituted for kirsch and fruit preserves for the currant jelly)
Directions
Take rennet apples or apples of fine quality, not too large and ripe.
Remove the core, pare them and throw them into cold water in which half a lemon has been squeezed.
If tehre area about 1 1/2 pounds of apples, dissolve 4 ounces of sugar in a pint of water to which a spoonful of kirsch has been added.
Pour the sugar on the apples lined up evenly in a casserole.
Cook so that the apples remain whole, remove them dry, place them on a fruit dish, and when they are cold fill the holes left by the removal of the cores with currant jelly.
Reduce the liquid left in the casserole to a syrup, strain it through a wet cloth, add another spoonful of kirsch and pour the syrup around the apples.
Serve cold.
Resolio can be substituted for kirsch and fruit preserves for the currant jelly.
Notes
This recipe (#377) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: courtesy of the New York Public Digital Library. | 
