This is a lovely use for apples! From “The Book of Jewish Food” by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream in between the cake layers.
Ingredients: [‘apples’, ‘lemon%2c juice of’, ‘sugar’, ‘water’, ‘rose water’]
Quantity of Ingredients: [“2 lbs apples”,”1 lemon, juice of”,”3 1/3 cups sugar”,”1 cup water”,”2 tablespoons rose water”]
Number of Servings: 12
Steps: [‘Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning.’, ‘Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered, for 10-15 minutes, or until very thick.’, ‘Drain the apples and drop them into the syrup.’, ‘Simmer for 20-30 minutes, or until tender and the syrup has become thick again.’, ‘Add the rose water and cook, stirring, for a moment more.’, ‘Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples.’]