Ingredients:
7 small sweet apples, peeled
11 cups of sugar
10 1/2 cups of water
2 sticks of cinnamon
whole cloves (2 for each apple)
1/2 cup of brandy
juice of 1 large lemon (about 3-4 tablespoons)
Method:
1. Place one clove in the top and bottom of each peeled apple. Place all ingredients in a large pot and bring toa boil, occasionally stirring gently with a wooden spoon. When full boil is reached, lower heat to the lowest setting to maintain a light boil without covering (low or medium low), and cook for 1 hour 15 minutes.
2. Five minutes before cooking ends, stir together brandy and lemon juice and add.
3. Allow apples to cool completely (or until lukewarm to the touch) in the pot before removing.
4. Remove apples carefully with a slotted spoon and serve one per person, with a little syrup.