Recipe - Apples In Red Wine

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

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 melonballer of about 2.5 cm (1 in) diameter,
cut them into little balls.

Throw the appleballs 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 appleballs macerate in the red wine for about 10 hours to take on
a good red colour.

Serving: well chilled, with a scoop of vanilla icecream, or in a selection
of cold fruit desserts.

From: Fredy Girardet, Cuisine spontanee, MPapermac, 1985, ISBN
0333409574

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini