Apple Puree Classic

Wash the apples, remove the blossoms and stems, cut them into 4 to 6 pieces and boil them carefully with water and lemon peel until soft, pass them through a sieve and cook them with the sugar to a thick pulp.

You arrange the apple puree in a bowl and you can decorate it with peeled split almond kernels, prepared soaked currants or raisins or fruit jelly.

The apple puree can also be prepared from dried apple slices. Now you need 375 g of apple slices, which are soaked beforehand.

Tip from Micha: When preparing from fresh apples in no case remove the core. The taste is much more savory.

You can also cook more, it can be frozen very well and you do not have the same work every time.

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