Title: Apples in red wine
 Categories: Desserts
      Yield: 4 Servings
 
      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)
 
  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