Lady Apple Advice Needed

[foodfly]

Need these for next weekend for making Martha Stewart’s Sparkling Fall Sangria. Since Lady Apples are a specialty item here, I bought them when I saw them at the store today. I’m risking that these dainty little ones will hold a week. Need your help --Should I refrigerate or leave out on counter (the weather here is in the cool 70s)?

[Missi]

I saw the sangria recipe that you posted on the dip thread. It looks really good! Since the apples are only going to float, I would put them in the fridge. I usually don't chill apples because they tend to get mealy, but since you aren't eating these, I don't see that as a problem, and the cold should make them last longer.

Please report back to us how the sangria turns out. It might be perfect for Thanksgiving! :D

[foodfly]

I did take them out of the little plastic produce bag I brought them home in, but had them out on the counter in a small basket. I'm thinking you are right about keeping them cool/cold -- isn't this what the pioneers used root cellars for?

[LaurenG]

Foodfly-I'm laughing at myself because I glanced at your post and thought the title was "Lady advice needed", and thought to myself, "this person is on the wrong board"! Ha ha! ;)

Now I'm intrigued by this recipe, can you please post? We are hosting thanksgiving and this might be fun...

[foodfly]

Now you made me laugh :D Do you think that's why I didn't get alot of answers about these little apples? ROTF

The Sangria recipe is actually on a thread you posted on: ISO: Hot Artichoke and Spinach Dip (http://community.cookinglight.com/showthread.php?t=81143)

I wish Martha Stewart hadn't named it a Sangria, but served in the Fall. I wouldn't want my guests thinking they were getting tortilla chips for Halloween or with their Thanksgiving turkey. I would have preferred something like "Sparkling Apple Cider-Wine Cooler Flavored with Fall Fruits". But what do I know, she's the billionaire ;) .