Iraqi Apple Preserve
From: Susiecat too

This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden [in Iraq...?]. She suggests serving this with [soy] yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half.

SERVES 12

• 2 lbs apples
• 1 lemon, juice of
• 3 1/3 cups sugar
• 1 cup water
• 2 tablespoons rose water

Peel, cut in half and core the apples and drop them in a bowl of water with 3/4 of the lemon juice to prevent them from browning.

Make a syrup by boiling the sugar and water with the remaining lemon juice, uncovered, for 10-15 minutes, or until very thick.

Drain the apples and drop them into the syrup.

Simmer for 20-30 minutes, or until tender and the syrup has become thick again.

Add the rose water and cook, stirring, for a moment more.

Lift out the apples and place them in a serving bowl or in jars. Pour the syrup over the apples.