Cut the apples into 8 pieces and peel (cut them as big as you like).
In a pot, arrange the apples either on top of each other or, line the pot with as best as you can.
Add the wine and the light brown sugar. Simmer on mid to low heat for at least 15 minutes or until they are well cooked.
Once the apples have developed a good color, sprinkle with lemon juice and they are done.
Adding a cup (200 ml) of red wine and a cup (200 ml) of white wine will create a gentle fall colored wine that looks like rose wine. It's more like a pastel pink color.
As for the wine, I used a 300 yen bottle (750 ml).
Or try this apple compote with white wine and an accent of lemongrass Recipe ID: 1274336
Story Behind this Recipe
As it becomes fall, I yearn for autumn foliage colored apples.
Jonathan apples tend to lose shape when cooking, so I recommend using light brown sugar for a more rich taste. You can use whatever apples you like. The lemon juice adds an accent, so I recommend it. Serve with a scoop of ice cream or eat piping hot.