Apples in Red Wine

Apples in Red Wine Ingredients

1 kg Apples (2 1/4 lb)	5 dl Red wine ( 1 pint)
You NEED an apple that	1 Stick cinnamon
will hold its shape	250 g Sugar (9 oz)
during cooking !!

Instructions for Apples in Red Wine

Ten hours in advance, cook the wine, cinnamon and sugar over a brisk heat for 10 minutes, using a broad, shallow saucepan. Peel the apples and, using a melon-baller of about 2.5 cm (1 in) diameter, cut them into little balls. Throw the apple-balls into the hot wine. They should not overlap: this is why you need a broad, shallow pan. Simmer them for 5 to 7 minutes, covered with aluminium foil to keep them submerged. When the apples are cooked but still firm, remove the pan from the stove. Let the apple-balls macerate in the red wine for about 10 hours to take on a good red colour. Serving: well chilled, with a scoop of vanilla ice-cream, or in a selection of cold fruit desserts. From: Fredy Girardet, Cuisine spontanee, M-Papermac, 1985, ISBN 0-333-40957-4 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ApplesCuisine: Uncategorized

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