Ruby poached apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -diane crhn32b | ||
| 6 | mediums | Tart apples; |
| 2 | cups | Red wine; such as Zinfandel |
| 138 | xes | *Calories |
| *gm Protein | ||
| 3/16 | x | *gm Fat |
| 21 | xes | *gm Carbo |
| Cinnamon stick; | ||
| 1 | tablespoon | Honey |
| x | Grated orange peel; garnish | |
| x | *mg Chol | |
| 6 | xes | *mg Sodium |
| 4 | xes | *gm Fiber |
Directions
DATA PER SERVING
PEEL APPLES, leaving them whole, with stems intact if possible.
Working from the bottom, remove core with a sharp knife or melon baller. Place apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan over med-high heat and bring to a boil. Lower heat to medium and simmer, uncovered for 25 to 30 minutes, or until apples are soft but not mushy. Serve apples with poaching liquid, garnished with orange peel. Makes 6 servings.
SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook