Apples (Ginger)

1. 1 kg (2 lb) cooking apples.                                                 4. 80 g (2 1/2 oz) root ginger.
2. 300 ml (1/2 pint) water to each.
3. 500 g (1 pound) of sugar.


    Peel and core apples and place them in cold water. Take the weight of the apples in their weight of sugar and allow 300 ml (1/2 pint) of water to each 500 g (1 pound) of sugar. Put the sugar and water into a stew pan and when boiling put in apples and root ginger. Let them simmer until transparent. (The apples should be whole). Serve cold with custard.