Apple and Mincemeat Syllabub

• ¾ pint apple purée
• ½ lb. mincemeat

Mix the apple purée with the mincemeat and put one tablespoon of the mixture in the base of each glass. When the rind and lemon juice have marinaded in the wine and brandy overnight, strain the liquid into a large, deep bowl. Add the sugar and stir until dissolved. Pour the cream in slowly, stirring all the time. Add a little grated nutmeg and whisk until just thickened. Spoon the syllabub into