Nut Apple Jellies are a light and pleasant-textured dessert, especially good in summer. Serve them plain or with whipped cream.
4 fl. oz. water
1 lb. sugar juice and finely grated rind of j lemon
3 lb. green cooking apples
6 oz. mixed nuts (walnuts, unsalted peanuts, almonds), chopped
2 fl. oz. dark rum
In a large saucepan, combine the water, sugar, lemon juice and lemon rind. Place the pan over moderate heat and cook, stirring constantly, for 7 to 10 minutes or until the sugar has dissolved. Remove the pan from the heat and set aside.
Peel, core and quarter the apples and cut the quarters into thin slices. Drop the apple slices into the syrup as you cut them to prevent them from discolouring.
Return the pan to the heat, increase the heat to high and boil, stirring constantly, for 20 minutes or until the apples have become soft and translucent. Remove the pan from the heat and stir in the nuts and rum.
Pour the mixture into 6 small bowls and set aside to cool at room temperature.
When the jellies are cool, place them in the refrigerator to chill and become firm for at least 3 hours before serving.