1 Cream Sauce I or II (prepared separately, from the same volume)
Instructions
1. Place 8 red apples in a wide, heavy saucepan or deep skillet. Add enough boiling water to come halfway up the sides of the apples.
2. Cook over medium heat, turning the apples often, until they are completely soft and yield easily when pressed — approximately 20–30 minutes depending on apple size and variety. Keep the water at a gentle boil throughout; replenish with hot water if the level drops significantly below the halfway point.
3. Using a slotted spoon, carefully remove each apple from the water and peel away the skins (technique: peeling while warm loosens the skin with minimal friction, helping to preserve the red blush in the underlying flesh). Arrange the peeled apples on a serving dish.
4. Measure the cooking liquid remaining in the pan; add more water if needed to make a workable volume. Add 1 cup (200 g) sugar, the grated rind of 1/2 lemon, and the juice of 1 orange to the liquid in the pan.
5. Simmer (technique: simmering means maintaining a gentle, steady bubble just below a full boil, approximately 185–200°F / 85–93°C) over medium-low heat, stirring occasionally, until the liquid has reduced to 1 cup (240 ml) — approximately 15–25 minutes, until the syrup is slightly thickened and coats the back of a spoon with a thin, glossy layer.
6. Remove from heat and allow the syrup to cool to room temperature, approximately 30–45 minutes, until it no longer steams and feels barely warm to the touch.
7. Pour the cooled syrup evenly over the arranged apples. Serve accompanied by Cream Sauce I or II as directed in the same volume.
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