Apple Rings in Sherry Syrup

We like the lightness of apples poached in a sherry syrup as a side dish accompanying a big holiday meal, especially with roast beef and yorkshire pudding.

• 6 medium apples
• 3/4 cup sugar
• 1/2 cup sherry wine
• 1/4 cup water
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon mace
• 1 tablespoos grated lemon peel

METHOD

Core and pare apples. Cut into slices about one inch thick.

In a medium saucepan whisk together sugar, sherry, and water. Bring to a boil. When boiling, lower heat, stir in spices and grated lemon peel. Add apples in layers. Simmer, uncovered, until tender, about 10 to 15 minutes. Apples should have a little crunch.

Can be served hot, or as a cooled side dish, made well in advance on a frantic day. The syrup is excellent as a sauce for roasted meats, and makes an excellent glaze for a clove-studded ham.

Serves 6 - 8.

This recipe from www.inmamaskitchen.com

Contributor: Marisa Viola for Diana Farrell Serbe

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