| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 4 | Servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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