Ruby Poached Apples D

-diane crhn32b 6 md Tart apples

2 c Red wine -- such as Zinfandel

Cinnamon stick 1 tb Honey

x Grated orange peel -- garnish
-DATA PER SERVING
- 138 x *Calories

*gm Protein 1/8 x *gm Fat

21 x *gm Carbo

x *mg Chol 6 x *mg Sodium

4 x *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