Orange Poached Apple
6 small Winesap apples
1 stick cinnamon
1 1/2 cups orange juice
2 tsp. grated orange peel
1/2 cup cream sherry
Core apples from bottom,
leaving top side of apples unpierced; peel apples. In 2 quart saucepot,
combine orange juice, sherry and cinnamon; heat to boil. Reduce heat to
simmer, add apples and cook, covered, 30 to 40 minutes or until apples
are tender. (Rotate apples occasionally to cook evenly.) With slotted
spoon, transfer apples to serving dish, garnish with orange peel and serve.
Makes 6 servings.
Per Serving: Calories, 116; Fat, 0 g; Cholesterol, 0 mg; Fiber, 2
g; Sodium, 2 mg; Percent calories from Fat, 3%.