| Directions |
- Use unblemished whole apples. Wash and remove any blossom bits but you may wish to leave stems on to serve as 'handles'.
- In a non-reactive saucepan, bring wine, sugar, lemon zest and salt to a boil.
- Add apples, cover and simmer until apples are just tender, 5 minutes or longer, depending on the size of the appples.
- Let apples cool in cooking liquid. Serve with liquid, or drained, depending on use.
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Prep Time: 15 minutes Cook Time: 10 minutes Container: non-reactive saucepan
| | Ingredients | - | | 1 pound small crab apples |
- | | 1 cup chardonnay or other white wine |
- | | 1/2 cup sugar |
- | | 2 teaspoons lemon zest (finely chopped lemon peel) |
- | | 1 pinch salt |
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