This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Core and pare the apples and cook slowly until tender in a sirup made in the proportions of 1 cup sugar to 1 1/2 cups water, to which a little red vegetable coloring or several tablespoons cinnamon drops have been added. The cinnamon drops give color and an added spicy flavor. Chill the rose apples before stuffing them with the cream cheese and nuts and serving them on lettuce with mayonnaise.