6 small Winesap apples
1 stick cinnamon
1 1/2 cups orange juice
2 tsp. grated orange peel
1/2 cup cream sherry

Core apples from bottom, leaving top side of apples unpierced; peel apples. In 2 quart saucepot, combine orange juice, sherry and cinnamon; heat to boil. Reduce heat to simmer, add apples and cook, covered, 30 to 40 minutes or until apples are tender. (Rotate apples occasionally to cook evenly.) With slotted spoon, transfer apples to serving dish, garnish with orange peel and serve. Makes 6 servings.

Nutritional Analysis Per Serving: Calories, 116; Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Sodium, 2 mg; Percent calories from Fat, 3%.