Peel the apples and remove their seeds, taking care not to ruin the shape of the fruit. Then stick 2 cloves into each apple. In a large pot, boil all the ingredients for about 1 hour and 15 minutes until they thicken. Five minutes before you remove them from fire, pour the lemon juice and brandy. Let them cool and store them in a glass jar taking care for the syrup to thoroughly cover the apples, so that they don’t spoil.
Traditional recipe from Poliani which dates back to 1880.
Source: Georgia Spyropoulos