Top of the Stove Baked Apples

1/2 cup granulated sugar
1/2 cup sweet dessert wine
1/2 cup water
2 tablespoons lemon juice
6 baking apples (Rome Beauty, for instance)

Combine sugar, wine, water and lemon juice in a deep skillet. Simmer slowly until sugar is dissolved.

Meanwhile, core apples and peel about one-third of the way down from the stem. Place apples pared side down in the hot syrup, cover and simmer 15 minutes. Test for doneness. If necessary, cover and continue cooking, just until tender. Remove apples with broad spatula and place pared side up in a serving bowl or in individual bowls.

Boil syrup until thick. Pour over apples.

Serve warm or cool, plain or with cream.