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APPLE PUREE AND JELLY

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APPLE PUREE AND JELLY

https://elisafernandescozinha.com.br/blog/receitas-de-natal-pure-e-geleia-de-maca/ Read more

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

2 servings

vrbiancarelli

@vrbiancarelli
  • Ingredients
  • Recipe
  • apples (you will use pulp+peel)5 unit(s)
  • butter50 g
  • ginger (one piece)1 unit(s)
  • clove1 to taste
  • nutmeg to taste
  • salt to taste
  • sugar to taste
  • lemon zest to taste
  1. The first thing you need to know about apples is that they oxidize very quickly (they get a little dark, you know?). My trick to prevent it from turning black is to add a little lemon juice to cold water and leave it in until ready to use.
  2. for the puree: Wash the apples well and, using a peeler, peel them, reserving the pulp and peel in bowls with water and squeezed lemon (to prevent oxidation).
  3. Peel a piece of ginger using a spoon. And, in a pan, melt the butter and start sautéing the apple with a little ginger, a little water, lemon juice and a few cloves.
  4. Let it cook over low heat with the pan covered for approximately 15 minutes, stirring from time to time. Once cooked, remove the cloves and mix with cubed butter (added little by little) to emulsify well. Season with salt, black pepper and nutmeg. Finish with apple zest and edible flowers (optional) and set aside.
  5. for the jelly: In a pan, add the apple peels (which were reserved) with a little water and cook for approximately 5 minutes until they soften. Blend everything in a blender (or mixer) and transfer to a pan.
  6. Add the sugar, lemon zest and cook over low heat until it reaches the consistency of jelly (approximately 10 minutes over medium heat). Remove from heat and place in a glass jar (preferably sterilized). Consume or store in the refrigerator for up to 30 days.

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