Spicy chocolate fruit puree

Ingredients for 2 servings:

• 500 g peach(s)
• 500 g apples, in season
• 3 orange(s), organic, the juice
• 1 lemon(s), the juice
• 2 bags of vanilla sugar (bourbon)
• 200 g sugar
• 3 cloves
• ½ tsp ground cinnamon
• 2 couverture, dark chocolate – 200 g pack
• 1 pepper, red
• 50 g ginger, peeled

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Own creation

Wash and core the peaches. Also wash and core the apples. Add a little water and the sugar with the vanilla sugar and bring to a boil. Briefly boil the spices, such as cloves and cinnamon powder, and then discard the cloves. Add the juice of the oranges and lemons, and if you like, you can also add the peeled rind. Now add the chili pepper and peeled ginger and bring to a boil several times. The longer the ginger cooks, the spicier it becomes. Finally, add the chocolate coating or block chocolate and mix. Now I pass the entire mixture through a food mill and pour the still-hot jam into prepared jars for preserving. Any preserving jar will do. I usually use twist-off jars and cook the jam in the oven, just like applesauce.