Instructions: Bring the wine and spices almost to the boil in a stainless steel pan then tum down to a simmer. Leave to bubble gently for about 20 minutes then pour over the quartered fruit.

The following day lift the fruit and spices out with a slotted spoon and pack into warm clean Kilner jars.

Stir in the nuts.

Bring the wine and sugar to the boil in a saucepan and cook until synupy.

Remove from the heat and add the Marsala.

Ladle into the jars making sure that the fruit is submerged.

Seal and keep in a cool place for a few days before serving.

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