| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Gma2 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Apples |
| 2 |
tb |
Sugar; (about) |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Sweet wine |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Core and quarter the apples. Put the apples in a food processor with
the remaining ingredients. Process in pulses, leaving a bit of a
crunch to the mixture. Adjust seasoning. Yield: about 5 cups. Note:
In Shreveport, Louisiana, 95-year-old Isabelle Goldman uses sherry as
her wine and adds raisins. Her recipe came from Alsace in the 1830's.
Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, copyright
1994 by Joan Nathan).
Converted by MC_Buster.
Recipe by: Good Morning America
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