3 pounds apples 1 cup sweet sherry
1/2 cup sugar 3 drops red food coloring
1/4 cup water 1 cup sliced blanched
2 tablespoons lemon juice almonds
1 envelope (tablespoon) gelatin
Peel and core the apples, and cut in small pieces. Combine with the sugar, water, and lemon juice in a saucepan. Cook over low heat about 20 minutes, or until tender. Watch carefully to prevent scorching.
While the apples are cooking, soften the gelatin in the sherry. Stir into the cooked hot apples until dissolved.
Purée in a blender, or force through a sieve. Taste for sweetness, and mix in the coloring.
Rinse a round or melon mold with cold water, and turn the apple mixture into it. Chill until 1/4rm. Unmold, and stud all over with the almonds.
Serve with champagne or a sweet Bordeaux.
POIRES AU VIN ROUGE BAKED PEARS IN RED WINE
8 pears 1 teaspoon vanilla extract
1 cups sugar 4 cups dry red wine
Peel the pears, but leave stem on. In a baking dish, mix together the sugar, vanilla, and wine. Arrange the pears in it. Cover the dish, and bake in a 350° oven 50 minutes, or until pears are tender but 1/4rm. Baste and turn pears frequently. Chill.