|Baking apples||6 Medium|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
Wash apples; then with knife or corer remove cores and seeds as neatly as possible.
To help pre-vent skin from bursting during cooking, pare each apple about 1/3 the way down from stem end.
Arrange in shallow baking pan, allowing ap-ples to touch one another.
Make syrup by boilingsugar and water 10 minutes.
Some red parings may be added to syrup for extra color.
Remove parings before pouring syrup over apples.
Put apples into a moderate oven 350Ã‚Â°F.
Baste with syrup from time to time.
Apples are done when they can be pierced easily with fork.
Serve apples warm or chilled, with plain or whipped cream.