Instructions: Wash apples and cut each in half. Remove stems and cores with a melon baller, but leave skins intact. Place apples in a large, heavy pot with cinnamon, vanilla, lemon zest and juice, sugar, wine and water. Bring to a boil.

Reduce heat and simmer apples, covered, until soft, 20 to 30 minutes. Remove pan from heat and let cool slightly. Discard cinnamon stick and vanilla bean.

Puree apples and pan juices in a blender or food processor; the former will give you a silky smooth puree, the latter a chunkier applesauce. Serve applesauce with latkes or blintzes. Or eat it out of a bowl with a spoon.

Makes 4 cups.

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