It is always useful to have different apple recipes because there is so much of the year when there is really no other fresh fruit. This simple recipe makes stewed apple or purée more exciting. You could also use it on rhubarb. Remember to grate the lemon rind before you squeeze the juice out.
Stew the apples with the brown sugar and the mace, the lemon juice and a little water. Put in an ovenproof serving dish and let cool.
© 1976 Josceline Dimbleby. All rights reserved.