SC - Period Scottish Dessert

[pat fee]

  This is the "modern " version, in modern english.  If you want the 
original, I can get it but not this week.  I expect my cook book back 
sometime next week.

   Apples baked in Scotch

four to six good sized apples.
1 large hand-full currents (1 cup aprox.)
1/2 cup good honey (I use wild flower)
Enough Scotch to cover the currents when placed in a small bowl.
1/2 cup of chopped nuts of your choice.  Hazelnuts, toasted work well.
  Soak the currents in the Scotch for at least 12 hours. Drain the currents 
and set aside.  Warm the honey and add the remaining Scotch from the 
currents. Gently simmer the honey and scotch until it thickens to a heavy 
syrup consistency.
Cut small slice off the top of the apples, core.
Mix 1/2 the nuts and the currents.  Stuff the apples with this mixture
Place in an iron baking dish(this is what the original calles for) just 
large enough to hold the apples touching each other.  Pour the syrup over 
the apples, making sure that some goes over the stuffing and wetting it.
Bake for one hour at 350 degrees.  The first part of the hour cover the 
apples.  After this, remove the cover and sprinkle the apples with the 
remaining nuts.

This can be served on rounds of pound cake or sweet biscuits.


Lady Katherine McGuire



>From: "Brian L. Rygg or Laura Barbee-Rygg" <rygbee at montana.com>
>Reply-To: sca-cooks at Ansteorra.ORG
>To: <sca-cooks at Ansteorra.ORG>
>Subject: Re: SC - Period Scottish Dessert
>Date: Tue, 14 Sep 1999 13:39:26 -0600
>
> > Yes I have recipes for Scotts shortbread(cookie like) a fruit puding, 
>and
> > apples baked with honey, currents  and wiskey(possibly oop)
> > Lady Katherine McGuire
>
>Recipes, please.
>
>Raoghnailt
>Stan Wyrm, Artemisia
>rygbee at montana.com
>
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