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

Print Recipe Pin Recipe

Instructions

1. Peel, core, and pit the apples and pears. Add lemon juice to prevent browning. Cut open the vanilla pods and scrape out the pulp.
2. In a large saucepan on high heat, melt and caramelize the sugar until light brown. Reduce to medium heat, pour in about half the apple juice, and simmer for 3–5 min, stirring occasionally, until the caramel dissolves. Watch the mixture and add more juice gradually as needed, up to the full amount, depending on the type of apple.
3. Add the apples, pears, vanilla pulp, cinnamon sticks, cloves, cardamom pods, and star anise. Simmer on medium heat for 10–30 min, stirring frequently to prevent sticking, until the fruit is very soft.
4. Remove and discard the cinnamon sticks, vanilla pods, cloves, cardamom pods, and star anise. Use a hand blender to puree the mixture until smooth.
5. Stir in the amaretto (or use bitter almond flavoring, or omit if serving to children). Cool to room temperature and serve with potato fritters.
6. For preservation: heat the puree to 95 °C (203 °F) in a saucepan on medium-low heat for 30 min.