Patricia Bosworth’s Sweet-Sour Onions and Frozen Apple Cream

Journalist and biographer, Patricia Bosworth, shares recipes for both Sweet-Sour Onions and Frozen Apple Cream. These dishes will be perfect additions to meal, with an interesting history to go along with it.



Serves 6

  • 24 small white onions.
  • 2 tablespoons olive oil
  • 3 tablespoons sherry
  • 3 tablespoons vinegar
  • 2 tablespoons brown sugar
  • Salt to taste
  • Dash of Cayenne pepper

Heat oil in a heavy saucepan or a large skillet. Add onions and allow then to brown over moderate heat, shaking pan to move onions and brown on all sides. When they become brown, add sherry, vinegar, and sugar. Simmer slowly until onions are tender. The sauce will have turned to a thick syrup. Add salt and cayenne to taste.

Sweet-sour onions are a perfect accompaniment to poultry, or to game, which needs all the succulence and flavor you can add.



Serves 4 to 5

  • 1 cup applesauce
  • 4 teaspoons confectioners’ sugar
  • 1/4 heaping teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons lemon juice
  • 1 cup heavy cream, whipped

Combine applesauce with sugar, cinnamon, nutmeg, butter and lemon juice. Chill.

Fold in whipped cream and pour into refrigerator tray or individual glasses. Freeze until firm, but not hard. This will take 2 to 4 hours. If you wish to chill it overnight, remove form the refrigerator about ½ hour before serving in order that it reach the proper consistency.

Apple cream is a light, smooth desert, tasting only faintly of apple and cinnamon. It may be eaten with a thin, crisp cookie such as Gaufrettes.