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Spiced stuffed apples 6 medium-sized apples 2 cups sugar 1 cup water 2 tablespoons crushed stick cinnamon 6 whole cloves few drops of red food color 1/2 cup pecans 1/2 cup crushed pineapple 6 marshmallows Peel and core apples, simmer gently in syrup made of sugar, water, cinnamon, cloves and tinted with red color. When tender, place in baking dish and fill centers with pecans (chopped) and pineapple. Place a marshmallow . on each, add the spiced syrup and bake in a moderate oven, 350 degrees 1/2 hour or until marshmallows are brown. Serve hot or cold. We continue to encourage readers to let us know what you think of this recipe column and submit recipes which appeared in your family books. Should you have comments or wish to email a recipe, please forward to bwayland@timespapers.com. The only requirements: the recipe is at least 50 years old and it has been tried and proven to be good.
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