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Recipe Name: Apples In Red Wine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 4

1 Kilogram(s) Apples, 2 1/4 lb
You NEED an apple that
will hold its shape
during cooking !!
5 Red wine, 1 pint
1 Stick cinnamon
250 Gram(s) Sugar, 9 oz
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 373
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.2mg
Potassium: 270.2mg
Carbohydrates: 97.3g
Fiber: 6.2g
Sugar: 88.4g
Protein: <1g

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