Apples In Red Wine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 kilo: Apples (2 1/4 lb), You NEED an apple that - will hold its shape - during cooking !!
5 deciliter: Red wine, 1 pint
1 Stick: cinnamon,
250 gram: Sugar, 9 oz
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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Desserts