Instructions: Peel and core the apples, leaving them whole.

Place claret, lemon juice, apricot jam, sugar and cinnamon in a saucepan and bring to the boil. Add apples and enough water to just cover, reduce heat until liquid is just moving.

Poach gently for 15-20 minutes until tender.

Gently remove apples to a bowl, pour over cooking liquid and refrigerate until cold.

Serve with whipped cream.

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