Pommes Aux Fruits Glaces
|Candied orange and lemon peel||50 Gram, coarsely chopped (3 Cup)|
|Sugar||450 Gram (2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Lemon||1 , rind grated and juice extracted|
|Tart cooking apples||3 Pound (1 1/2 Kilogram)|
|Walnuts||50 Gram, coarsely chopped (1/2 Cup)|
|Whipping cream||1⁄4 Pint, whipped (1/4 Cup)|
Put the candied orange and lemon peel in a cup with the rum to soak.
Dissolve the sugar in the water in a pan over very low heat.
Add the lemon rind and juice.
Peel, core and thinly slice the apples.
Add to the syrup.
Increase the heat to high and boil rapidly, stirring constantly, for 20 minutes.
If the mixture is still too liquid, boil it for 5 minutes longer.
Be careful not to let the apples stick or burn.
Remove the pan from the heat.
Sieve the apples.
Stir in the walnuts and the candied peel and rum.
Pour the apple mixture into a lightly oiled 1 1/2-pint (900-ml) mold.
Cover the mold and put it in the refrigerator for at least 6 hours or overnight.
Turn the jellied apple out onto a serving dish.
Decorate with the whipped cream and serve.