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Easy
For this recipe you need 2 kilograms (about 4 pounds) of sweet grapes, ⅓ red and ⅔ white grapes, or all white.
Press the grapes as if you were making wine, and after a day or two, when the dregs have come to the surface, drain off the must.146
Peel the apples and the pears, slice them thinly, then put on the fire in the wine and, when they have absorbed it completely, pour in the must. Stir often and when the mixture has reached a firmer consistency than for fruit preserves, let it cool and add the powdered mustard, which you will have dissolved in advance in a little hot wine, and the candied fruit, diced in tiny pieces. Keep in sma