Apples In Red Wine Recipe

1. 1

   Ten hrs in advance, cook the wine, cinnamon and sugar over a brisk heat for 10 min, using a broad, shallow saucepan.

2. 2

   Peel the apples and, using a melon-baller of about 2.5 cm (1 in) diameter, cut them into little balls.

3. 3

   Throw the apple-balls into the warm wine.

4. 4

   They shouldn't overlap: this is why you need a broad, shallow pan.

5. 5

   Simmer them for 5 to 7 min, covered with aluminium foil to keep them submerged.

6. 6

   When the apples are cooked but still hard, remove the pan from the stove.

7. 7

   Let the apple-balls macerate in the red wine for about 10 hrs to take on a good red colour.

8. 8

   Serving: well chilled, with a scoop of vanilla ice-cream, or possibly in a selection of cool fruit desserts.

* Per serving · 4 servings · Values may vary.

No additional tips available.