| 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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