No. 3382 — Preserved Small Amber or Paradise Apples
English historical translation of Molokhovets recipe No. 3382 from the 1901 Russian cookbook, retaining original methods and measures.
The source gives two methods. Peel only around the stem, leaving it very short, and pierce the apples in several places with wooden pins.
Place in a saucepan of lukewarm water on the stove and cook until tender without splitting; vigorous boiling may burst the fruit.
Drain the water, pour over a medium-thick syrup and leave for twenty-four hours. Drain the syrup, arrange the apples in compotier jars, gently shaking to fit more, and pour over freshly made thick syrup using ¾ glass water per pound sugar.
Continue as in recipes Nos. 3376 and 3377, boiling the jars for about fifteen minutes.
Some cooks lower the apples into lightly boiling water instead of lukewarm water.