Wash the apples, peel and remove their cores, while keeping them whole, or if you really need to, cut them in half. Dissolve the sugar in the red wine and bring to a boil.
Add the liqueur and clove and boil for 5 minutes on a slow fire until swollen. Add the apples and boil for 7 minutes in a container with a lid. Turn the fruits over and cook them for another 7 minutes until soft.
Remove the apples to a separate container and leave the syrup to boil. Let it reduce by half, then pour it over the fruits. Leave in the fridge for 3-4 hours. Serve cold with decorations of your choice - made from spices, nuts and dried fruits.