| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegan |
Fruits, Desserts, Low-fat, Vegan |
6 |
Servings |
INGREDIENTS
|
|
-diane crhn32b |
| 6 |
md |
Tart apples; |
| 2 |
c |
Red wine; such as Zinfandel |
|
|
Cinnamon stick; |
| 1 |
tb |
Honey |
|
x |
Grated orange peel; garnish |
| 138 |
x |
*Calories |
|
|
*gm Protein |
| 3/16 |
x |
*gm Fat |
| 21 |
x |
*gm Carbo |
|
x |
*mg Chol |
| 6 |
x |
*mg Sodium |
| 4 |
x |
*gm Fiber |
INSTRUCTIONS
DATA PER SERVING
PEEL APPLES, leaving them whole, with stems intact if possible. Working
from the bottom, remove core with a sharp knife or melon baller. Place
apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan
over med-high heat and bring to a boil. Lower heat to medium and simmer,
uncovered for 25 to 30 minutes, or until apples are soft but not mushy.
Serve apples with poaching liquid, garnished with orange peel. Makes 6
servings.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No
Cholestrol No Kidding) Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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