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Stuffed Apples Recipe

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This recipe for Stuffed Apples, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 lb (500 g) large apples, of uniform size
3 1/2 oz (100 g) glutinous rice
6 tbsp (85 g) sugar
2 tbsp cornstarch (corn flour) dissolved in 2 tdsp water
1/2 oz (15 g) walnut meat
1/2 oz (15 g) melon seeds, skinned
1/2 oz (15 g) raisins
1/2 oz (15 g) preserved green plum, diced
1/2 oz (15 g) preserved dates, pitted
1/2 oz (15 g) preserved melon strips
1/2 oz (15 g) preserved tangerine, diced
1/2 oz (15 g) preserved apple, diced
1/2 oz (15 g) haw jelly, diced

Wash the apples and cut off the tops 1 1/4 inches (3 cm) below the stems. These will be the caps. Peel and core the apples.

Wash the glutinous rice until the water is clear and drain. Put into a heat-proof bowl. Add 1/2 cup (130 ml) water. Steam for 25 minutes. Mix rice with the walnut meat, melon seeds, raisins, preserved green plums, dates, melon strips, tangerines, apple, and 4 tbsp sugar.

Fill the apples and top with the caps. Fasten the caps on with toothpicks. Place in a heat-proof dish and steam for 20 minutes, or until tender.

Remove the toothpicks and place the apples in serving dishes.

Bring 1 cup of water and the remaining 2 tbsp sugar to a boil in a saucepan. Add the cornstarch, stirring, until slightly thickened. Pour over the apples. Sprinkle with the diced haw jelly, and serve.




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