500 ml saba (cooked grape must)
1.5 kg sweet apples
750 g pears
350 g quinces
50 g walnuts
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.