Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts,
cinnamon, sugar and grated lemon peel. Fill the apples; place in a stew−pan. Mix 1/2 cup of wine with 1/2 cup
of water. Sweeten with 3 tablespoonfuls of sugar and pour over the apples. Let cook slowly until the apples
are tender. Remove from the fire; put on a glass dish. Pour over the sauce and serve cold.
