Applesauce to dry fruit
Instructions
Private Peel apples, cored and cut into chunks and put them in a saucepan.
Add the lemon rind, honey, sugar and spices.
Pour half a glass of water and put on the fire, fairly lively flame.
When the mixture is piping hot, and with lowered fire to a minimum.
Cook 10-15 minutes until the apples are soft and a little unmade and the liquid is almost completely absorbed.
Possibly remove the cover and raise the flame during the last few minutes of cooking.
Remove the cloves, cinnamon and lemon zest and spread the mixture into individual cups.
Serve the warm compote, after surface strewn with coarsely chopped nuts.
Served apart from a pot of fresh cream with which flush the applesauce.
A saline filled with cinnamon and bring it to the table: will sprinkle apples and further reinforce the flavor.
Ingredients and dosing for 4 persons
- 5 golden delicious apples
- 1 piece of lemon zest
- 2 teaspoons of honey
- 2 teaspoons of sugar
- 5 cloves
- 1 bit of cinnamon
- 1 handful of nuts and shelled hazelnut