Recipe - Ruby Poached Apples

diane crhn32b
6 md Tart apples;
2 cup Red wine; such as Zinfandel
Cinnamon stick;
1 tablespoon Honey
x Grated orange peel; garnish

DATA PER SERVING
138 x *Calories
*gm Protein
3/16 x *gm Fat
21 x *gm Carbo
x *mg Chol
6 x *mg Sodium
4 x *gm Fiber

PEEL APPLES, leaving them whole, with stems intact if possible. Working
from the bottom, remove core with a sharp knife or melon baller. Place
apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan
over medhigh heat and bring to a boil. Lower heat to medium and simmer,
uncovered for 25 to 30 minutes, or until apples are soft but not mushy.
Serve apples with poaching liquid, garnished with orange peel. Makes 6
servings.

SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol No Kidding) Cookbook

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