No. 3708 — Dried Apples
English historical translation of Molokhovets recipe No. 3708 from the 1901 Russian cookbook, retaining original methods and measures.
Select sweet apples, even if not perfectly fresh. Peel, halve or quarter and remove seeds.
Arrange on straw over an iron tray and dry in the residual heat of an oven after bread baking, repeating several times. In warm dry weather, finish drying in the sun.
Pack into jars or pots and keep dry.
To make purée later, barely cover dried apples with hot water overnight, then simmer gently the following day until soft. Rub through a sieve and use in creams or airy baked desserts.
An alternative is to peel and slice apples, thread them loosely on strings and hang in sunshine until dry, then store in paper-lined boxes or jars.
If damp in winter, the source hangs the slices near a stove for several days; always store dry.