Little Richard! Love that one!
SPICED APPLES
4 apples, preferably firmer baking-types, non-mealy
Apple juice or cider
1 package red hots ("Cinnamon Imperials")
Peel and core the apples, then stand them up, grouped together, in a large saucepan or pot. Pour in enough apple juice or cider to cover them. Bring to a boil and sprinkle in the red hots. Stir gently to dissolve them.
Cover and simmer slowly for approximately 30 minutes, until apples are poached. Smaller apples will cook through and be translucent. Larger will just be red all the way through.
[I save the poaching liquid in the fridge and make a lot of these in the winter. I like them as a snack with a cheese like gorgonzola or Stilton. My fave is gorgonzola spread made by mixing room-temp gorgonzola with room-temp cream cheese, 1 bunch of sliced green onions - mostly white part, and 2-3 Tbsp small pecan pieces, like the cookie-sized sprinkles from the baking section (cheapest). Yummm.]
[You can also boil down the poaching liquid into a cinnamon syrup that's good on bread pudding, ice cream or French toast.]