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)