Port-’N-Pippins

• 1½ pounds small cox’s orange pippins, peeled and cored
• ½ pound sugar
• 1

Combine sugar, water, cinnamon and ginger in a saucepan with the thinly peeled rind of 1 lemon, and boil for 10 minutes. Strain and cool. Pour this syrup over the apples in a bowl; cover with a plate and marinate overnight.

The following day, transfer apples and syrup to an enamelled saucepan and simmer until tender.

Remove apples with a slotted spoon and arrange in a shallow se