Frieda Barer
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    • Frieda Barer

      I suggest changing the order of some of the steps. Make the caramel filling first (omitting the alcohol till later). Let the filling start to cool while you hollow out the apples and brush them with lemon juice. Add the alcohol to the cooled jello mixture and fill the apples, then promptly put them in the fridge. This way, a) the apples won’t be browning as long before you serve them, b) the mixture will be cooler when you put the alcohol in, so less of it will evaporate out, and c) the apples will stay crisper, since the filling won’t start to cook them when you pour it in.

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