CINNAMON APPLE SALAD 1963

Cinnamon Apple Salad 1963 image

Provided by Marcia McCance

Number Of Ingredients 11

IN A SAUCE PAN MAKE A SYRUP OF:
1 c sugar
1 1/2 c water
1/3 c cinnamon drops (tiny red candies)
1/2 tsp red food coloring (optional)
PARE AND CORE:
1 medium apple per person (any kind you like)
SERVE WITH:
1 lettuce leaf (or a small amount of shredded lettuce) per apple
2 Tbsp softened cream cheese per apple
1 Tbsp chopped walnuts (or pecans) per apple

Steps:

1. Add apples to syrup and cook gently until just tender -- Baste the apples with the red syrup as they cook. Turn the apples from time to time so that they cook evenly on top and bottom. Slow boil for about 30 minutes. NOTE: This should be enough syrup for 4-6 apples -- if you need more just had half again of the ingredients and make more!! It all cooks the same.
2. Remove from syrup, drain, chill thoroughly (place them in a glass baking dish to put in the refrigerator and chill.)
3. TO SERVE: Place on lettuce leaf Fill centers with softened cream cheese and nuts
4. NOTE: the apple could also be cut in half for easier serving. Your choice. That way you simply put a dollop of the softened cream cheese and sprinkle with nuts on top to serve. The red cinnamon candies give the whole apple a lovely old fashioned red color.
5. NOTE: Makes a lovely salad for a Christmas party or dinner -- you know: red apple, green lettuce... you could even add a sprig of parsley to add a touch of dark green to the plate.
6. NOTE: When you remove the apples from the sauce pan, you will still have the syrup left and it is perfectly fine to cook more apples in the same syrup.