Wash and peel the whole apples, saving the skins. Cut them into 8 pieces, saving the core and the pips. In a covered pan with 1 quart of water, cook the skins, the cores and the pips, adding a pinch of grated lemon rind, for approximately 20 minutes, when the skins are cooked. Place the apple slices in a large saucepan, pour in the boiling strained skins and cores cooking liquid. The apples should be floating in the stock. Add some more boiling water if necessary, mix in the sugar, cover and boil for 10 minutes. Turn the heat off and let the apples cool in the pan, still covered. Carefully lay the apples into a serving bowl, with their cooking juice. Serve chilled, but not ice cold with stewed dried prunes flavored with port.
