Instructions: Place the quartered apples, wine, cinnamon sticks, ginger, and sugar in a heavy saucepan. Over medium-high heat, bring to a boil. Cover, lower heat to medium and simmer for 10 minutes. Let cool; discard the cinnamon sticks and ginger.

Place the cooked apples and the liquid in which they were cooked into a food processor or blender. Add the apple juice and sour cream; process until smooth. With the machine running, add the beef stock, then the cream, in a slow steady stream. Add the lemon juice and salt. Cover and refrigerate until chilled thoroughly.

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