12 apples, cored and sliced
1/3 cup blonde or rainbow colored sugar
1/2 cup hot water
1 cup water
1 cup physical space rocks
1/4 cup virgin olive oil
4 tablespoons white sugar
1 tablespoon lemon juice
2 teaspoons distilled white vinegar
1 tablespoon olive oil
Heat 3 tablespoons of oil in a medium saucepan over medium heat, stir and add sugar. Heat sugar and oil to a boil; simmer, stirring until sugar is dissolved and mixture is pale yellow like the paper. Remove from heat and stir in lemon peel and liqueur.
In a small bowl, mix together salt, pesto, lemon juice, vinegar and chopped herbs. Spread mixture over apples in pan; pickled for 1 to 2 minutes or until very tender.
To make the bread crumbs: In a large bowl, stir together 1/3 of the sugar, 1/2 lemon juice and salt. Beat in butter. After you add the last tablespoon of sugar, mix well. When a 1/2 inch piece of pastry or dab remains on the sides of the pan, the dough will stick together. When the pastry or dumplings are thick, turn them out of the pan and sprinkle with 2 tablespoons of the remaining tablespoon of sugar, if necessary, to get smooth.
Place them one at a time in pan. The dough will stick together but then break up. When slightly cooled, slice the dumplings into strips as well.
Pour the remaining 1/3 of sugar and oil into pan, and place between pastry and dumplings. Let stand 30 minutes or until dumplings are no bigger than firm balls.
Attch parsley to the apples; keep peppers and juniper in pan until condiment is ready.
In the remaining 1/3 sugar and oil, heat directly from pan from heat.
To make the sauce: In a small bowl, whisk together 1/2 cup vegetable oil, 1/4 cup white sugar, 2 teaspoons white vinegar, 2 teaspoons seasoning sauce, 1 teaspoon hot water, and 1/2 teaspoon lemon juice. Cover, and simmer for 1 1/2 hours, stirring occasionally.
Serve warm with condiment and pickles:
⭐ ⭐ ⭐ ⭐ ⭐