Chardonnay Crab Apples
- 1 pound(s) small crab apples
- 1 cup(s) chardonnay or other white wine
- ½ cup(s) sugar
- 2 teaspoon(s) lemon zest (finely chopped lemon peel)
- 1 pinch(s) salt
Use unblemished whole apples. Wash and remove any blossom bits but you may wish to leave stems on to serve as 'handles'. In a non-reactive saucepan, bring wine, sugar, lemon zest and salt to a boil. Add apples, cover and simmer until apples are just tender, 5 minutes or longer, depending on the...