Apple Core Syrup
Cores from 5 to 7 apples, no need to remove the seeds (peels if you have them)
1 C. granulated sugar
1/2 C. lightly packed light or dark brown sugar
To make the syrup: Place the cores (and peels, if using), the granulated sugar, and the brown sugar in a medium-size saucepan with 1 C. water. Bring the mixture to a boil over medium-high heat, then reduce the heat, and allow the mixture to simmer, stirring occasionally, until the cores are softened and the syrup smells fragrant, 20 to 30 minutes.Â Strain out the cores and return the syrup to the pan to keep it warm with the residual heat until youâ€™re ready to eat. If youâ€™d like it to be thicker, bring it back up to a boil, then reduce the heat, and allow the mixture to simmer until it is reduced and thickened to your liking.