Pawaru-Grahmata

№ 31VI. nodaļa

Ābolu mīkstums

Apple purée with wine and currants

  • Serves 4–6
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Ahbolu mihkstums.

Modernizētslpp. 256–257 · PDF 270–271
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Peel, quarter and core the apples and cut them into chunks. Simmer them, covered, in the water for 10–15 minutes, until soft.
  2. Add the wine, sugar, cinnamon and currants and cook uncovered over low heat for 10–15 minutes, stirring often and crushing the apple with the spoon, until you have a thick, smooth purée with no pieces left.
  3. Spoon it into a serving dish and sprinkle with sugar and cinnamon. Serve warm, or, if you like, put it under a hot grill or in a 220 °C oven for 5–10 minutes, until the top browns lightly.
  4. Cold version: leave out the wine. Cook the apples in water as in step 1, then add the sugar, cinnamon and currants and cook down as in step 2. Leave to cool completely, then stir in the cream, or serve the cream separately in a jug.

Notes

What the book says vs. what we added

the apples peeled, cut and cored, boiled soft in water, then cooked with wine, sugar, cinnamon and currants until thick like porridge with no pieces left, dished up with sugar and cinnamon and, if wished, browned in the oven, are the book's. So is the cold version: cooked in water or milk instead of wine, cooled and mixed with fresh cream, or served with the cream on the side. The amounts, times and temperatures are ours.

Milk

the book allows cooking the apples in milk for the cold version. With sharp apples the milk may curdle; sweet apples or water are safer.

Apples

Antonovka is the old Baltic cooking apple. Any apple that cooks down to a fluffy purée works.

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