Instructions: Ten hours in advance, cook the wine, cinnamon and sugar over a brisk heat for 10 minutes, using a broad, shallow saucepan.

Peel the apples and, using a melon-baller of about 2.5 cm (1 in) diameter, cut them into little balls.

Throw the apple-balls into the hot wine. They should not overlap: this is why you need a broad, shallow pan. Simmer them for 5 to 7 minutes, covered with aluminium foil to keep them submerged.

When the apples are cooked but still firm, remove the pan from the stove.

Let the apple-balls macerate in the red wine for about 10 hours to take on a good red colour.

Serving: well chilled, with a scoop of vanilla ice-cream, or in a selection of cold fruit desserts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.