Grout

• 1 1/2 pints water
• Skin of half a lemon
• 3 tablespoons (heaped) cornstarch
• 6 tablespoons sugar
• 1 1/2 gills (3 ounces) port or sherry
• Juice of 1/2 lemon
• 1/2 cup blanched almonds
• 1/2 cup seedless raisins

1. Boil water with lemon skin several minutes.
2. Remove lemon skin.
3. Dissolve cornstarch and sugar with wine and add gradually to water.
4. Add lemon juice, nuts and raisins and boil for a few minutes until mixture thickens.
5. Pour into mold and serve with whipped cream or custard.
6. Cranberries or any acid preserves can be substituted for raisins.

water, lemon, cornstarch, sugar, port, lemon, blanched almonds, raisins

Taken from cooking.nytimes.com/recipes/1499 (may not work)