| 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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