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Ruby Poached Apples D


6 medium tart apples
2 cup red wine, such as zinfandel
1 cinnamon stick
1 tbsp honey
1 grated orange peel, garnish


138 *calories
1 *gm protein
3/16 *gm fat
21 *gm carbo
1 *mg chol
6 *mg sodium
4 *gm fiber

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





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