Merlot apples - The recipe

Preparation:

1. Prepare a low casserole with the Merlot, sugar and spices.
2. Peel the apples and cut them in 2, remove the core with the help of an apple corer and put them in the casserole with the wine.
3. Bring the apples to the boil in the wine, reduce the temperature and poach the apples for as long as necessary.
4. Once cooked, put them to cool in about half of the cooking liquid.
5. Bring the rest of the cooking liquid to the boil and bind it with corn starch diluted in cold water, drain and leave to cool.
6. Drain the apples, cut them fan-shaped, and before serving them, add a little bit of thickened cooking liquid to polish them.

Tips:

1. For small quantities use a casserole pan of the appropriate size.
2. If, once cold, the cooking base should be too thick, dilute it with a little of the cooking liquid in which the apples were.