Apple-Guindilla Pepper Syrup

6 Fuji apples, cut and cored

3 spoons dried Guindilla Pepper (lightly crushed -smaller size) 5 cups cane sugar

8 cups water

Cut apples in 4 pieces, saving the core. Cut the bulk of white meat out of each piece and discard - does not need to be exact.You want all of the skins and the core.

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Bring water to a boil and add cane sugar

Stir until sugar dissolves (no more than one minute) Add apple pieces, skins facing down.

Bring water back to a boil quickly and then lower to a simmer. Simmer for 45 min.*start a timer from the time you add the apple pieces. Be sure to check every 10-15 min (set a timer) -

it may begin to bubble faster or not at all. Try to keep a constant simmer.

After 45 minutes remove from heat.

Add crushed Guindilla pepper and stir briefly. Leave for 5 minutes exactly **set a timer

After 5 minutes, strain through a fine mesh strainer with

4 layers of cheesecloth lining the strainer. Store in quart containers, label and date.

*Yield: approx. 2 quarts (this will tell you syrup cooked properly)