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Suggest a better descriptionTen 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 | ||
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Calories: 472 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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