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Apple Compote

Take twelve "Greenings;" pare, quarter and core them; drop in cold water. Put the apple parings in a pan, adding one pint of water and the same of white wine; boil fifteen or twenty minutes; pass the contents through a sieve; place on the fire again with half pound of white sugar and some lemon peel; drop the apples in and stew them slowly for a few minutes or until tender. Place each piece of the fruit on a dish to cool; boil down the syrup to about half the quantity you had after taking out the apples, and add the juice of half a lemon. Pour the syrup over the fruit and serve.