CONTEST DESSERTS: Antique Apples

ANTIQUE APPLES
Adapted by BumbleBeeBoogie

4 cups water
2 tea bags
1 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon freshly grated ginger
2 strips lemon zest
3 pounds Granny Smith apples, peeled, cored and quartered
1/2 cup orange marmalade
2 tablespoons orange liqueur
4 lemon slices

In a 2-1/2 quart saucepan, bring the water to a boil. Remove from the heat and add the tea bags, sugar, spices and lemon zest. Let stand for 5 minutes. Remove the tea bags and bring the liquid to a boil again. Add the quartered apples to the liquid and cook for 5 minutes, or until just cooked through, but not mushy. Remove the cooked apples from the liquid with a slotted spoon and place them in a serving dish to cool.

In a small saucepan, combine the marmalade and orange liqueur (if you don't want to use liqueur, use 2 tablespoons of the apple liquid.) Pour the marmalade mixture over the apples. Cut the lemon slices into quarters and scatter them over the apples for a garnish.

Serves 6.