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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
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.2mg||0 %|
|Potassium 417.1mg||11 %|
|Total Carbohydrate 100.1g||29 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 93.8g|
|Protein 0.7g||1 %|
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Calories per serving: 472
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