Simmered apple

Yield: 1 Serving

Measure Ingredient
1 \N Apple, peeled and cored
1 cup Wine, preferably kosher lePesach
2 tablespoons Brown sugar
½ teaspoon Cinnamon, ground (or more, to taste)

Cut apple into at least sixteen pieces; arrange in small pan with wine and brown sugar. (Unless wine is "sticky-sweet Kosher wine.") Simmer over low heat until "texture shows some evidence of cooking." Turn apples over periodically. When both sides are done, remove from heat and dust with cinnamon.

Beau's notes:

* One evening when, good ecumenist that I then was, I visited the Hillel Student Center (the occasion of my visit escapes me), someone had prepared a special Israeli concoction of apples in wine. Exactly how it was made, I did not quite figure out and I never asked, but I liked it and could tell that the person responsible had essentially somehow cooked or otherwise prepared apples in wine, very likely the sticky-sweet wine often used for Jewish ritual purposes. I thought it such a good thing that later I concocted my own dessert, very loosely based on the Israeli treat I had at the Hillel Center. (If any Israeli, on reading this, accuses me of having maligned his or her national cuisine, I apologize deeply. However, I doubt this will be considered defamatory, only calorific. And perhaps, if the Israelis had nothing to do with this, they should wish they had. At least they inspired some shaygetz to come up with what follows.) ~D.C.B.

* This is good by itself (for one) or served as a topping for vanilla ice cream (two could eat it and be happy, but I could covet the whole thing).

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