Fall is apple season, aoday I had some very special apples to process. They came from  trees growing in the yard of a house I’ve been helping clear out. Most of what Stephen and I had found was fit only for applesauce. However as I cut up our gleanings,I found to my great joy there were a few that had no worms or rotten spots to speak of and looked  easy to peel. We had recently eaten most of the things I usually make from apples–apple crisp, apple compote, and baked apples, so I wanted to find something new and different to make from this remarkable  fruit. I looked in my old Fanny Farmer’s Boston School of cooking cookbook and remembered something from my own childhood I had been fond of. Here is the recipe as Miss Farmer suggested making it, together with a note of what I did. I…