Red Pudding Apples

I got a lot of windfalls apples that I wanted to "save" for the winter, and this time it should be something more creative than just applesauce or apple compote ... because I had just finished the aronia syrup, the idea came to me for this visually and tastefully interesting variant ... because the apples were ripe and sweet anyway, and the aronia syrup also brings sweetness, I did not use any additional sugar.

Prepare a large bowl with water and stir in 1 tablespoon of citric acid - peel the apples, cut out the core and immediately place them in the lemon water so that they do not turn unsightly brown - when all the apples are peeled, they are first cut into 1 cm wide rings , then cut into bite-sized pieces - put the sliced ​​apple pieces back into the lemon water immediately

As soon as everything is cut we start with the preparation - get all the apple pieces out of the lemon water - ATTENTION: Do not dispose of the lemon water, some of it is still used - briefly bring the apple pieces to a boil in a large pot together with 200ml of the lemon water and 200ml aronia syrup (who If you don't have aronia syrup at hand, you can also use raspberry syrup, but aronia "colors" the apples much more intensely) You can find the recipe for aronia syrup under: Aronia jam and aronia syrup

Beat 100ml of lemon water with 20 grams of vanilla pudding powder and stir into the boiling apple mixture - pour everything boiling hot into the prepared, clean twist-off glasses and close immediately

These pudding apples are suitable with a little cream as a fruity, piquant sweet dessert ... they "spice up" every fruit salad in terms of color and taste ... they also go well with cheese or with all dishes that would also be served with cranberries ... I have e.g. Sheep cheese prepared with honey, custard apples and basil leaves (see pictures) and it tasted divine!