INGREDIENTS

INSTRUCTIONS

Cut apple into at least sixteen pieces; arrange in small pan with wine and
brown sugar.  (Unless wine is "sticky-sweet Kosher wine.") Simmer over low
heat until "texture shows some evidence of cooking." Turn apples over
periodically.  When both sides are done, remove from heat and dust with
cinnamon.
Beau's notes:
*  One evening when, good ecumenist that I then was, I visited the Hillel
Student Center (the occasion of my visit escapes me), someone had prepared
a special Israeli concoction of apples in wine. Exactly how it was made, I
did not quite figure out and I never asked, but I liked it and could tell
that the person responsible had essentially somehow cooked or otherwise
prepared apples in wine, very likely the sticky-sweet wine often used for
Jewish ritual purposes. I thought it such a good thing that later I
concocted my own dessert, very loosely based on the Israeli treat I had at
the Hillel Center.  (If any Israeli, on reading this, accuses me of having
maligned his or her national cuisine, I apologize deeply. However, I doubt
this will be considered defamatory, only calorific. And perhaps, if the
Israelis had nothing to do with this, they should wish they had. At least
they inspired some shaygetz to come up with what follows.)
~D.C.B.
*  This is good by itself (for one) or served as a topping for vanilla ice
cream (two could eat it and be happy, but I could covet the whole thing).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“How about a private meeting with God? Pray!”