Ingredients
12 oz. Ocean Spray Craisins (sweetened dried cranberries)
1 McIntosh apple (peeled, cored and diced)
1 large ripened peach (pitted, peeled and diced)
1-2 tablespoon lemon juice
1/3 cup pine nuts (chopped pecans or walnuts optional)
3 oz. water
3½ oz. Vino Cotto di Montillo

Directions
In a medium bowl, add lemon juice, diced apples and peaches. Gently toss. In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto. Cover the saucepan. On low heat slowly simmer for 10 minutes then remove the cover and stir. Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked. Stir frequently so the fruit cooks evenly. When done remove from the heat and allow to cool. Add nuts and mix together. Plate into a serving bowl and drizzle the remaining ½ oz. of vino cotto over the fruit conserve. Serve as a condiment beside turkey, chicken, pork or lamb.

photo courtesy of Montillo Italian Foods

Ingredients
5-6 large McIntosh apples
1 tablespoon lemon juice
½ cup all-purpose flour
¼ cup light brown sugar (dark brown sugar optional)
1 tablespoon granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 tablespoons margarine, chilled, cut into pieces
2-3 oz. Vino Cotto di Montillo
vanilla or vanilla fudge swirl ice cream

Directions
Preheat oven to 400 degrees Fahrenheit. Peel, core and cut apples into ¼” slices. Using PAM No-Stick Cooking Spray, evenly coat a deep 2-quart baking dish. In a large bowl, coat apple slices with lemon juice. Pour vino cotto over apples and gently toss to coat. Pour contents of bowl into the baking dish. In a separate bowl, stir together the flour, sugars, cinnamon and nutmeg. Mix well. Add butter pieces to mixture. Using a large table fork, press butter into the flour mixture to form a granular mixture. Sprinkle the topping over the apples. Bake for 30 minutes, checking periodically to avoid burning. If the topping begins to brown before the apples are tender, loosely cover the baking dish with a piece of tinfoil. When the apples are tender, remove the tinfoil and finish browning the topping. Serve warm or at room temperature with ice cream.