Photo: Sten at Danish Wikipedia, CC BY-SA 3.0 · source
Compote · From Bladwijzer
Siberian crab apple purée
- Makes: ± 1 litre
- Time: 45 min
- From: Siberian crab apple
Ingredients
- 1 kg Siberian crab apples
- 2 sweet apples (such as Jonagold)
- 200 ml water
- 100 to 150 g sugar (to taste)
- 1 pinch of cinnamon (optional)
Method
- Rinse the crab apples and pull off the stalks; throw away any damaged ones. Peel and core the sweet apples and cut them into pieces.
- Simmer everything gently with the water for 20 to 25 minutes with the lid on, until the crab apples burst and are soft. Stir now and then so nothing catches.
- Pass everything through a food mill with a fine disc, or rub it through a sieve with a ladle: the skins, cores and pips stay behind. Do not use a blender or stick blender.
- Stir the sugar, and the cinnamon if using, into the warm purée and taste: the crab apples are sour, so add a little more sugar if needed.
Storing: Covered, 4 to 5 days in the fridge, or 3 months in the freezer. Lovely with game, sausages or a cheese board, or on bread.