| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 5 | c | Dry white wine |
| 1 1/2 | c | Sugar |
| Zest of 1 large lemon, cut into very fine strips | ||
| 5 | Granny Smith apples |
INSTRUCTIONS
Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 2 servings. 1. Boil wine, sugar, and lemon zest in large saucepan 10 minutes. 2. Meanwhile, pare and core apples, leaving apples whole. Add apples to wine and reduce heat to low. Barely simmer, turning apples frequently, until tender but still firm, 25-30 minutes. Remove 4 apples to serving dish. Cool remaining apple and refrigerate. 3. Boil poaching liquid until syrupy, about 15 minutes. Pour 1/2 cup syrup over apples and cool to room temperature. Remove lemon zest from remaining syrup with slotted spoon and sprinkle over apples. Nutrition Information per Serving: 124 calories 0 g protein 31 g carbohydrates 0 g fat (0% of calories) 3 mg sodium From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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