Apple – pear – puree

Ingredients for 1 servings:

• 3 ½ tbsp sugar
• 300 ml apple juice
• 2.2 kg apples
• 300 g pear(s)
• 1 pack of sauce powder (vanilla sauce)
• 1 tsp ground cinnamon
• 2 dashes lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Windfall – Recycling

Peel the apples and pears, remove the cores, and dice them. Melt the sugar in a large saucepan until it caramelizes (it’s hot!), then add the apple juice. Simmer briefly. Add the diced fruit and reduce the heat to low. After about 30-40 minutes, season the completely soft purée with a sachet of vanilla extract, just under 1 teaspoon of cinnamon, and a little lemon juice. Then puree it with a hand blender. Immediately fill jars. Cook them in the oven at about 80°C for half an hour—or enjoy them straight away. I always put a freezer bag over my (flat) kitchen scale. This way, I can weigh the jars as I fill them—without spilling—and know immediately how much apple and pear purée is inside. Very practical for later use (e.g., baking). This yields seven jars (small to medium) with a total capacity of 2160 grams.