Spongarda

For the filling

• 50 g sultanas
• 100 g walnuts
• 100

Make the filling. Soak the sultanas in warm water until soft, then drain and squeeze out excess liquid. Finely chop the walnuts, almonds, pine nuts and candied citron peel, place in a bowl, crumble in the rusks and add the sultanas. Mix together.

Peel and dice the apples.

Put the jam, honey, wine and 80 ml water in a saucepan. Heat gently, stirring, for a few minutes, without le