Apple Puree

Rinse the apples, quarter them and remove the core. Immediately put them in vinegar water.

Boil 1 cup of water with the sugar, add the juice of one lemon and the grated peel. Add the drained apples to the syrup form and cook until soft, stirring continuously. Strain everything together through a sieve and fill into jars. Cook for 30 min at 90 °C in a preserving pot, 25 min in the oven or possibly 15 min in a pressure cooker.

If you fold in a stiffly beaten egg white before serving, it is called apple mousse, and with a tiny bit of cinnamon and powdered sugar, it is a wonderful dessert.

Bon appétit!

o

Ilka

~- * Origin: Nothing is more constant than change!

(2:246/1401.104)

Ae Culinary (2:315/3.4) Äääaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeae Cooking.Ger Ae Msg

12:59 To : Joachim Radloff Sun, 06 Jun 99 17:03 Subj

Here would be already once a version, possibly come yes still more!

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