• Ingredients:
  • 4 small apples
  • 1 1/2 cups sugar
  • 2 cups water
  • 1 teaspoon lemon juice
  • 1/4 cup white wine
• Directions:
  • Peel and quarter apples.
  • Heat the sugar and water together, stir constantly.
  • When sugar has melted, add lemon juice.
  • Continue stirring until mixture is syrupy and smoth.
  • Carefully add apples, making sure that they are completely covered with syrup.
  • Cook on low heat for 15 minutes.
  • Add the wine, stir and simmer for five minutes, cooking out the alcohol.
  • Take out apples and turn off the heat.
  • After 5 minutes, pur remaining syrup over apples.
  • Cool, preferablely in the frig, before serving.

Cook's Notes: The orginially recipe adds the wine after cooking the apples, but due to SCA rules and regulations, I added it earlier to burn off the alcohol content. Since European apples are much smaller, I used small Empire apples.

(adapted from an Uzbek Cookbook)