{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
A perfect recipe to give to your children's teachers or as a holiday gift.
Ingredients
About 1 kg of apple flesh
1 tsp minced fresh ginger or ginger powder
½ teaspoon cinnamon (optional)
150 g of sugar
80 g of water
50 g of cream
2 pinches of sea salt
Preparation
Peel, core and dice the apples.
Place your apple pieces with the sugar, ginger and water in a large saucepan.
Cover and cook on a high heat for 20 minutes.
Stir regularly, then remove the lid, lower the heat and caramelise the apples, stirring regularly, for about 1 hour.
Using a hand blender, roughly blend the apples, then add the cream and salt and mix well.
Return the pan to a low heat and continue cooking, stirring often, until the desired doneness is reached (the darker the colour, the more caramelised the apples will be).
Blend for several minutes until smooth, then leave to cool.
Divide between the jars, seal and chill, or sterilise the jars for longer storage.
fr
