RECIPE: APPLE PUREE

with vanilla and cinnamon

Apple puree is a fruity delight. It tastes delicious with potato pancakes, rice pudding, pancakes or fluffy waffles. Vanilla and cinnamon notes are a must.

With this recipe, the apple puree is prepared in no time at all and here's how:

Ingredients:

1 kg apples, e.g. Rondo[S]

80 ml apple juice

2 vanilla pods

2 cinnamon sticks

1 sachet of vanilla sugar

2 tbsp sugar

1/2 lemon

Preparation:

Wash, peel, core and quarter the apples and cut into small pieces. Squeeze half the lemon and sprinkle the apple pieces with the juice and add the vanilla sugar. Mix well.

Scrape the seeds out of the vanilla pod. Pour the apple juice into a pan and add the vanilla pulp, vanilla pods (skins), sugar and cinnamon sticks and bring to boil. Then add the apple pieces and simmer gently on a low heat for about 20 minutes. Stir occasionally.

Then remove the cinnamon sticks and vanilla pods (peel) and, if necessary, puree the remaining apple pieces until you have a creamy puree.

Pour the puree hot into clean, well-cleaned preserving jars, seal and leave to cool. The apple puree will keep for several months.

Our tip:

Rondo[S] apples are particularly suitable for this recipe, as the apples have a slightly sour taste and give the apple puree a fresh, sweet and sour flavour.