Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 medium winesap apples
- 1-cup water
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red food coloring
- 1-teaspoon ground cinnamon
- 1/8-teaspoon ground nutmeg
- Custard
- Apricot Rum Filling
Directions
Wash, core and peel apples reserving some of peel.
Make sure center of apple is open from bottom to top.
Combine water, sugar, lemon juice, food coloring, spices and reserved apple peel in a large skillet and bring to rapid boil over high heat.
Stir until sugar is dissolved.
Place apples in skillet, reduce heat to medium and cook 20 minutes.
Turn apples over during cooking.
Remove apples to large platter to drain while preparing Custard.
Fill with Apricot Rum Filling.