Apples cooked in Wine Print Email

Mele Cotte col Vino

The juice of a half a lemon
2 1/4 pounds fresh apples
1/2 cup sugar
1 cup wine
A chunk of butter the size of a small walnut

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. Drain and transfer apples to a heavy pot along with the wine, sugar, and butter. Cook over a brisk flame, stirring occasionally, until tender. If your pot is attractive, 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. Great with roasted poultry or pork. Serves 6 - Ada Boni, Talismano della Felicità