Peel and core apples with a corer and cover with water mixed with a little lemon juice.

Put apple peel and cores in a sauce pan, cover them with hot water and boil for 10 minutes. Strain, add sugar and bring to a boil.

Take zest off the lemon with a zester or sharp knife and shred the zest.

Cover apples with hot syrup and simmer so as to leave them hard in the center. Add wine and lemon zest at the end of the cooking. Cool.

Put the apples in a ramekin and coat with the prepared syrup when serving.