Peel apples, halve them, and core them. Rub them immediately with lemon juice to prevent discoloration. Drop them into onecup of the water.
Combine the remaining water with the sugar, wine and onetablespoon of the lemon juice. Add the apple halves, cover, and simmer until fruit is tender but still firm. Remove fruit, place it in aglass bowl, cover, and let stand until cool.
Add the lemon rind and cinnamon stick to the cooking liquid. Simmer until the sauce begins to thicken. Strain it over the apples and chill. Just before serving, dot with currant jelly.