2 1/4 pounds baking apples
The juice of a half a lemon
1/2 cup sugar
1 cup red or white wine
A chunk of butter the size of a small walnut

Add the lemon juice to a bowl of cool water. Peel, core, and slice the apples, slipping the pieces into the acidulated water to keep them from discoloring. When you are done transfer them to a pot and cook them with the wine, sugar, and butter. Cook them over a brisk flame, stirring them occasionally, until they are tender. If your pot is pretty, use it as a serving dish. Otherwise, transfer them to a heated serving platter, arranging the slices so they don't appear jumbled, pour the cooking liquid over them, and serve. Serves 6.

Ada Boni's Talismano della Felicita