Ingredients
500 ml saba (cooked grape must)
1.5 kg sweet apples
750 g pears
350 g quinces
1 orange
1 lemon
50 g walnuts

Preparation
Peel the orange and lemon, remove the pith and blanch the peels 3 times in boiling water, changing the water each time.
Julienne the warm peel.
Peel and cut the fruit into pieces and crush the walnuts.

Pour all the ingredients into a cooking pot and place over a low heat. Cook for 3 hours, stirring often and skimming to prevent the savòr from sticking to the bottom of the pan.

Pour the warm savòr into sterilised jars, close with new lids and store in a dry, dark place.

  • 30 min
  • 3 hours
  • medium
  • 4 jars
  • Burner advised: SEMI-RAPID