All of the varieties in our orchard qualify as cooking apples, which means they will hold their shape when they cook. Non-cooking apples turn to mush. (I could be kind and say the turn to apple sauce.) In addition, a cooking apple will develop a denser flavor as it cooks.
This particular recipe is a true prize for more than one reason:
Oh yes, Frederick reminded me to tell you to fish out the cloves before you serve the apples. The sauce does get quite dark and thick. It is easy to mistakenly take up a whole clove with a bite of dessert. Frederick does not recommend this. He does, however, whole-heartedly recommend this recipe.
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