Ingredients: Combine the white wine must with various types of autumn fruit (quince apples, figs, plums, etc.): the proportion should be half must and half fruit. Boil slowly for 6-7 hours, until the initial quantity is reduced by half. The result will be a sweet and aromatic, brownish coloured stew of a jelly consistency. Leave to cool on a large plate and serve cut into squares.
Utensils: A saucepan for boiling the ingredients.
