Aplets and Cotlets Recipe
Persian Delights


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Photos from Liberty Orchards.

This is my version of the delicious apple and apricot gelatin candy made by the Liberty Orchards.

Aplets and Cotlets are a delicious Northwest candy that are made with gelatin, walnuts, and apples. Developed by two Armenian men, Armen Tertsgian and Mark Balaban, who bought an apple farm (called Liberty Orchards) in the small town of Cashmere in eastern Washington state, Aplet and Cotlet candies are considered a Northwest delicacy.

Apple Candy

Aplets and CotletsTimes were tough in 1918 for most orchard growers, and Tertsagian and Balaban searched for new ways to make use of their surplus fruit. Apple dehydration seemed a logical first move, and coinciding with America's involvement in World War I, the orchard owners began providing apples for U.S. soldiers. After the war, they remembered the popular eastern candy they had loved as children called rahat locum or Turkish Delight.

After much research and development on their kitchen stove, they perfected a delicious apple and walnut recipe that they called Aplets. In 1963, at the Seattle World's Fair, they introduced hundreds of thousands of people from outside the Northwest to this candy.

Learn how to use Gelatin in your cooking and also the history of Gelatin, Gelatine, and JELL-OŽ.
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes.
In order to achieve the correct results when preparing recipes includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.

 


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Northwest Apple Candy (Aplets) Recipe:

Recipe Type: Candy, Apple, Apricot, Gelatin
Yields: 64 candy squares
Prep time: 25 min


Ingredients:

1 cup chopped (red or golden) Delicious apples
Cold water
5 tablespoons reserved apple liquid
2 cups granulated
sugar
3 1/2 envelopes of unflavored gelatin (8 3/4 teaspoons or approximately 3 tablespoons)*
1 cup cold water
1/8 teaspoon rose culinary essence or 1 tablespoon rose water**
1 cup coarsely-chopped walnuts
Powdered (confectioner) sugar

* Culinary rose essence can be found in Asian or Indian grocery and spice stores. If you are unable to find culinary essence or rose water<, substitute 1 tablespoon fresh-squeezed lemon juice.

** One envelope of unflavored granulated gelatin = approximately 1/4 ounce = approximately 2 1/2 teaspoons.


Preparation:

Line an 8-inch square pan with parchment paper or plastic wrap (this will make for a much easier removal of the Aplets).

In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight.

With an oiled knife, cut into 1-inch squares, then roll in powdered sugar (I found that I needed to roll the Aplets in the powdered sugar more than one time).

Store, covered, in the refrigerator.

Makes 64 candy squares.

 

Northwest Apricot Candy (Cotlets) Recipe

Ingredients:

6 ounces dried apricots
Cold water
5 tablespoons reserved apricot liquid
2 cups granulated
sugar
3 1/2 envelopes of unflavored gelatin (8 3/4 teaspoons or approximately 3 tablespoons)*
1 cup cold water
1 tablespoon fresh-squeezed lemon juice
1 cup coarsely-chopped walnuts
Powdered (confectioner) sugar

* One envelope of unflavored granulated gelatin = approximately 1/4 ounce = approximately 2 1/2 teaspoons.
 

Preparation:

Line an 8-inch square pan with parchment paper or plastic wrap (this will make for a much easier removal of the Cotlets).

In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.

Drain off liquid, reserving 5 tablespoons apricot liquid; set aside.

In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add lemon juice and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight.

With an oiled knife, cut into 1-inch squares, then roll in powdered sugar (I found that I needed to roll the Cotlets in the powdered sugar more than one time).

Store, covered, in the refrigerator.

Makes 64 candy squares.

 


 


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