Summary

Ingredients

• Weighed 1 ½ kg apples, peeled and pitted
• 0.5 kg ½ pear (s), very ripe and aromatic, peeled and pitted, weighed
• 200 g suar
• 500 ml apple juice, possibly less
• 2 cinnamon stick (s)
• 2 vanilla pod (s)
• 6 clove (s)
• 6 cardamom pods
• 2 star anise
• 6 cl amaretto, or bitter almond flavor to taste
• lemon juice

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Instructions

1. Peel and core the apples and pears. Add lemon juice to prevent the fruit from turning brown. Cut open the vanilla pods, scrape out the pulp.
2. Caramelize the sugar in a large saucepan. When the mixture is liquid and light brown, pour in the apple juice and simmer until the solid caramel has dissolved. The amount of apple juice depends on the type of apple. So first of all do not pour in the whole amount and watch while cooking whether there is still any liquid missing, then add as needed. I had very floury apples, so I needed the full amount of juice.
3. Now add the apples, pears, vanilla pods with pulp and the remaining spices and simmer until the fruit is soft. Depending on the type of apple and the size of the pieces, this takes 10 to 30 minutes. Make sure to stand still and stir more often, the mixture burns slightly.
4. When the apples are soft, fish out the spices again. Puree everything with the hand blender.
5. Now add the amaretto (if children are also eating, you can use the bitter almond flavor instead or leave it out completely), let it cool down and serve with potato fritters.
6. You can also boil the puree at 95 degrees for 30 minutes.