Apple Salad Hudson Valley

3 pounds apples (Yellow Delicious and McIntosh)
Juice of 2 lemons
6 tablespoons granulated sugar
2 to 3 ounces prepared horseradish
1 1/2 to 2 cups heavy cream
12 ounces(3 cups) walnuts, chopped and toasted

Dash of applejack (if not available, substitute whiskey) Cut apples in quarters, remove core (do not peel) and slice paper thin. Sprinkle with lemon juice and arrange in a shingled fashion into a round casserole or quiche dish. Combine sugar, horseradish and heavy cream; pour over apples. Marinate for 30 minutes. Sprinkle with applejack and garnish with toasted walnuts. Makes 12 servings.

Recipe courtesy of the Horseradish.org.