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6
Easy
Published 2012
Peel, core and quarter the apples or pears and cut the quarters into thin slices. Put them into a bowl and squeeze a little lemon over the slices as you go along to prevent them from browning. Drain well, put the apples back into the bowl, pour on the red wine and add the sugar and vanilla sugar, rosemary, and cinnamon. Coat them well and let them macerate in the mixture for an hour or two.