9 med. Winesap apples
2 c. sugar
1 c. water
9 maraschino cherries

Peel and core apples. In pan that will hold 9 apples with enough room to turn apples, dissolve sugar in water. Bring to boil. Place apples in sugar water. Spoon syrup over apples turning them every few minutes. When apples are soft enough to give, when pressed to side of pan (soft but still firm) they are done. Remove from syrup and cool. Place cherry in center of each apple. The syrup leftover turns into delicious jelly.

Fresh fall apples are best for this recipe.