Apples in red wine
Last updated 6/12/2012 1:04:42 AM. Recipe ID 29317. Report a problem with this recipe.
Title: Apples in red wine
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
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