Side Pannel
Apples in Red Wine
Ingredients List
- 1 kg Apples (2 1/4 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)
Directions
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.
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.
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