I adore these candied lady apples...
Don't they look delicious? I adore lady apples for a couple of reasons. First, they are truly an heirloom - of all the known apple varieties, the lady apple is apparently the oldest; and second, their small size! It is their small size that makes them perfect for either a sweet treat at a fete, or as favors for your guests to take home and enjoy.
If used as a favor, I would attach a little tag with a reference that they are an heirloom...the first of many that the two of you hope to pass down! Cute, no?
Here is the recipe (from cannelle et vanille):
~ Candied Lady Apples ~
adapted from Martha Stewart
2 cups sugar
1 cup water
3/4 cup corn syrup
10 lady apples
Remove the stems from the apples and insert a wooden skewer in each one.
Mix the sugar, water and corn syrup in a medium saucepan and bring to a boil. Cook to a very light caramel (barely any color) to about 315F.
...image and recipe via cannelle et vanille