Grate the lemon rind, keep aside. Wash the grapes, wipe dry, seed. Peel the apples and pears, hollow out, dice, sprinkle with the lemon juice to prevent from darkening. Put all the fruit in a saucepan with a thick bottom, add half of the grated rind, the sugar, nutmeg, cinnamon, water and clove. Heat and cook over a low heat for 20 minutes. Pour into a bowl, leave to cool.
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2 lbs pippins
2 lbs pears
1 lb black grapes
1 1/4 cups fine granulated sugar
1 clove
dash of nutmeg
dash of cinnamon, powdered
14 tbsp water
1 lemon
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10
mn
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20
mn
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Eat this cold stewed fruit dessert with a warm butter brioche.
