Apple Rings in Sherry Syrup

Core and pare apples. Cut into slices about one inch thick.

In a medium saucepan whisk together sugar, sherry, and water. Bring to a boil. When boiling, lower heat, stir in spices and grated lemon peel. Add apples in layers. Simmer, uncovered, until tender, about 10 to 15 minutes. Apples should have a little crunch.

Can be served hot, or as a cooled side dish, made well in advance on a frantic day. The syrup is excellent as a sauce for roasted meats, and makes an excellent glaze for a clove-studded ham.