- 6 Empire apples
- 1-1/2 c orange juice
- ½ c cream sherry
- 1 stick cinnamon
- 2 t grated orange zest
- Core apples from bottom, leaving top side of apples unpierced; peel apples.
- In 2-quart saucepan, combine orange juice, sherry, and cinnamon; heat to boil.
- Reduce heat to simmer, add apples and cook, covered, 30-40 minutes or until apples are tender. Rotate apples occasionally to cook evenly.
- With slotted spoon, transfer apples to serving dish, garnish with orange zest, and serve.