Dulce de Manzana (sweet apple)
3 cups sugar
1 ½ cups water
2 pounds apples – Jonagold, Gala or Delicious (I used different apples and it all turned out fine)
Juice of ½ lemon
1 tablespoon rose water
Place the sugar and water in a 3-quart saucepan and bring to a boil over medium heat. While it is heating, peel the apples and grate them. Add them immediately to the hot sugar syrup. Reduce the temperature to medium and cook for 30 – 40 minutes, or until most of the liquid has evaporated and the mixture is quite thick. Let it cool and add the rose water.
You may toast ¼ cup slivered almonds to garnish.
This is a Sephardic Rosh Hashanah recipe. At the cooking workshop we ate this on challah. We served it with Bird Shaped Challah for Rosh Hashanah.