Instructions: In a large bowl cover lemon peel with boiling water and wine. Let stand 30 minutes.

In a large saucepan cook peel and liquid, lemon juice and sugar over low heat until sugar is dissolved. Increase heat and boil for 10 minutes.

Remove from heat and strain liquid, discard peel and return liquid to pan.

Peel core and thinly slice apples.

Add apples and cook over low heat until apples are soft and liquid resembles thin cream. Remove from heat and stir in brandy.

Ladle into hot jars and seal.

Makes about 3 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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