Apple – pumpkin – puree

Ingredients for 1 servings:

• 1 kg pumpkin flesh, diced
• 1 kg apples, pulp, diced
• 2 tbsp Calvados
• 4 tbsp lemon juice
• 800 ml water (less depending on the desired consistency of the puree)
• 1 tsp cinnamon
• 1 packet of vanilla sugar
• 1 pack of gelling sugar 2:1

Instructions

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

for 9 glasses of 500 ml each

Combine water, lemon juice, Calvados, and diced apple and pumpkin flesh; blend. In a tall saucepan, combine the gelling sugar, vanilla sugar, and cinnamon powder, and stir in the fruit purée. Boil for a good 5 minutes, pour into jars, and let cool. Prepared this way, the apple and pumpkin purée will keep for about 1 1/2 years. I also “cooked” the jars in the oven—please follow the manufacturer’s instructions—this way the purée will keep forever. The purée also works well with frozen pumpkin. It tastes delicious with pancakes or in cakes that call for purée, or simply as a dessert. It can also be made into jam—but then you’ll need 2 1/2 to 3 packets of 2:1 gelling sugar.