Ruby Poached Apples

6 medium tart apples
2 cups red wine such as Zinfandel
1 cinnamon stick
1 tablespoon honey


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 medium-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 grated orange peel if desired