I love these last lazy-daisy days of summer. The apples are ripe, the mint plants in my garden are going wild—and I found a recipe that used both ingredients in a hundred-year-old magazine.
Glazed Mint Apples are easy to make: and a healthy, refreshing dessert. Life is good!
Glazed Mint Apples
6 apples (McIntosh or other variety that retains shape when cooked)
2 cups sugar
2 cups water
2 dozen mint sprigs
Boil sugar and water together for fifteen minutes. Pare and core apples, and place in a frying pan. Pour the sugar syrup over them, add eighteen of the mint-sprigs tied in a bunch, and simmer slowly. Turn often to prevent them from becoming mushy. Each time the apples are turned, use spoon to baste apples with sugar syrup. When the apples have softened (about 20 minutes), remove carefully from pan, baste with a small amount syrup, and put a sprig of mint in the hole of each apple. Serve warm or cold.
Adapted from a recipe in Good Housekeeping (October, 1915)
A Hundred Years Ago 
A good one to try even without the mint which is not in abundance here at the moment.
I agree–it would be tasty even without the mint.
My garden, after a few days of wonderful spring weather, produced enough mint for me to make half this recipe. Turned out very well indeed. 🙂
This looks quite good, but what I see that really piques my interest is your spiced crabapple recipe. If I saw it before, I don’t remember it — but those spiced crabapples were a part of every holiday dinner. Now they’ll be back this year!
I’m glad you noticed the spiced crab apple recipe. It is one of my all-time most popular posts. I actually made some spiced crab apples last week-end. My husband and I really like them
This is a lovely simple dessert and I’m imagining the flavoursome zing the mint will add to the apples.
I really like how many hundred-year-old recipes are very simple and use only a few ingredients.
Sounds wonderful. A nice change from the usual baked apple recipes.
I agree–it is a nice change from the typical cinnamon and brown sugar baked apple.
Such a simple yet complex dish. Love the idea. 🙂
Easy-to-make desserts that have subtle and nuanced flavors are my favorites.
Looks lovely and cool! Nice to see a post from you again.
It’s good to be back. One thing that I discovered during my blogcation was how much I missed doing A Hundred Years Ago.
What a lovely simple recipe and I’ll bet it tastes wonderful too. Those were the days before mass processed tasteless goodies were available everywhere and anywhere.
The older I get, the more I appreciate simple, easy-to-make foods. 🙂
Not only can I imagine that they taste good but the aroma that fills the kitchen would be just as wonderful!
I’m trying to take myself back to when I made the Glazed Mint Apples. I think it was a hot day, and all my windows were open–so I didn’t get to enjoy the wonderful aroma as much as I would have if things had been closed up a little more.
That does sound refreshing!
They are delicious!
I made these mint apples, very lovely and everyone thought I am a genius. They are so wrong. I tried to bake bread, disaster. Tried to make a pie, not a disaster, but a disaster. I will try and try until I get the curst perfect. You know, some of us only know frozen pie crusts. I want to make it from scratch and cut little hearts into the top crust. We will see…
Have Lentil, grain soup coking right now. Having a nice day. Successful so far in all aspects. Sheryl! So, glad you are back. Oh yes, and I see others are right with you again. Hooray.
mmm. . . the lentil grain soup sounds wonderful.
Thanks for taking a moment to let me know that you tried this recipe. It’s wonderful to know that you made the apples and that they turned out well.
I also have had lots of cooking disasters. In my opinion, most good cooks enjoy experimenting, and the “art” of cooking, which can lead to disasters from time to time.