It's hard to think of anything quicker, or more satisfying, than apples simmered in wine on a crisp winter night. This recipe will serve 6, and doesn't call for a particular wine -- rather what's best where you are. I'd probably go with a red, because that's what's best in Tuscany.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 1/4 pounds (1 k) renette apples (sweet, grainy apples with slightly lemony overtones and wrinkled yellow skins)
- 1/2 cup sugar
- 1 cup wine
- A chunk of unsalted butter the size of a small walnut
- The juice of a half a lemon
Preparation:
Add the lemon juice to a bowl of cool water. Peel, core, and slice the apples, slipping the pieces into the acidulated water to keep them from discoloring. When you are done transfer them to a pot and cook them with the wine, sugar, and butter. Cook them over a brisk flame, stirring them occasionally, until they are tender. If your pot is pretty, use it as a serving dish. Otherwise, transfer them to a heated serving platter, arranging the slices so they don't appear jumbled, pour the cooking liquid over them, and serve.
