Pawaru-Grahmata

№ 48VII. nodaļa

Borsdorver āboli

Apples poached in beer and white wine

  • Serves 6 as a side dish
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Borsdorwer Ahboli.

Modernizētslpp. 301–302 · PDF 315–316
6 porcijas

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

Method

5 soļi
  1. Peel the apples. Small ones can stay whole; take the core out with an apple corer (our addition). Halve and core larger ones.
  2. Put the beer, wine, sugar and lemon peel in a wide pan that holds the apples in one layer. Bring to a simmer, stirring until the sugar dissolves, then add the apples.
  3. Simmer gently, uncovered, turning the apples once or twice, for 15–25 minutes, until a knife slides in easily and the liquid has boiled down to a thin syrup. If the apples are tender before the syrup is ready, lift them out and boil the liquid down on its own, then pour it back over.
  4. If you want currants, choose one of the book's three ways: fry them gently in the butter for 2–3 minutes until plump; add them to the pan for the last 10 minutes; or simply scatter them over at the end.
  5. Lay the apples in a serving dish with their syrup, squeeze the lemon juice over and sprinkle with the cinnamon sugar. Serve warm or cold with roast pork, goose, duck or veal.

Notes

"Salads" in this book

this is the first recipe under the heading No salātēm ("On salads"), which runs to the end of the chapter. Most of these "salads" are side dishes for the roasts that fill the first part of the chapter: stewed fruit, salted fish, and dressed vegetables, as well as green salads. Serve this one the way you would serve apple sauce or cranberry sauce.

Borsdorfer apples

an old German variety (Edelborsdorfer), small, firm, yellow with a red cheek, with a strong scent; it kept through the winter and was among the most prized dessert apples of the 18th century. It is rarely sold today. Use any small, firm, aromatic apple that holds its shape when cooked: a Reinette, Cox's Orange Pippin, Boskoop or Braeburn.

What the book says vs. what we added

peeled apples simmered in beer with lemon peel, white wine and sugar until the liquid has boiled down and they are soft, then dressed with lemon juice, sugar and cinnamon; currants optional. The amounts, coring and times are ours.

Beer and wine

the book uses both. Recipe 07-051 says beer makes the syrup tastier and thicker. Avoid hoppy beer: the bitterness gets stronger as the liquid reduces.

Variation 1, with apple jelly (the book's "another way"): poach the peeled apples in 300 ml water, 200 ml white wine, lemon peel and 100 g sugar until tender, and lift them out. Add another 100 g sugar and boil the liquid hard until a drop sets on a cold saucer (about 104 °C). Peeled apples give off little pectin, so put the peels and cores in the liquid, tied in muslin, while the apples cook, and take them out before the final boil (our addition). Let the syrup set in a shallow dish, then spoon pieces of the jelly around the apples.

Variation 2, pears

the book does pears the same way, but with red wine instead of white.

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