Lady Apples in Apple Ice Wine Gelee

1. 1

   Remove 2 (4- by 1-inch) strips of zest from lemon with a vegetable peeler, then halve lemon crosswise.

2. 2

   Peel top 1/2 inch of each apple, leaving stem and rest of skin intact.

3. 3

   Rub cut side of a lemon half over peeled part of apples.

4. 4

   Arrange apples, stem ends up, in 1 layer in a 12-inch heavy skillet.

5. 5

   Add zest and ice wine to skillet, then sprinkle sugar over apples.

6. 6

   Bring to a simmer over moderate heat, swirling skillet occasionally, then reduce heat to low and cover skillet.

7. 7

   Poach until apples are tender but still hold their shape, 20 to 50 minutes.

8. 8

   Check apples frequently after 20 minutes and transfer as cooked to a bowl.

9. 9

   Discard zest and spoon cooking liquid over apples.

10. 10

    Chill, covered, until cold, at least 3 hours (liquid will gel slightly).

11. 11

    Bring to room temperature just before serving.

12. 12

    *Available at Cidrerie Du Minot (450-247-3111; duminot.com), Clos St.-Denis (914-762-6540; iceapplewine.com), and La Face Cachee de la Pomme (450-247-2899; cidredeglace.com).

* Per serving · 4 servings · Values may vary.

No additional tips available.