Yield: 4 Servings
|1 kilograms||Apples (2 1/4 lb) You NEED an apple that will hold its shape during cooking !!|
|5 decilitres||Red wine ( 1 pint)|
|1 \N||Stick cinnamon|
|250 grams||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 2½ 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