Apple – Pumpkin – Mus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pumpkin meat, diced
- 1 kg apples, pulp, diced
- 2 tablespoon calvados
- 4 tablespoon lemon juice
- 800 ml water (less depending on the desired consistency the puree)
- 1 teaspoon cinnamon
- 1 packet vanilla sugar
- 1 packet preserving sugar 2:
Print Recipe
Pin Recipe Instructions
- Mix water, lemon juice, calvados and diced apple and pumpkin pulp and puree. Mix the preserving sugar, vanilla sugar and cinnamon powder in a tall saucepan and stir in the fruit pulp. Cook for a good 5 minutes, pour into glasses and let cool down. Prepared in this way, the apple and pumpkin puree will keep for about 1 1/2 years.
- I also boiled down the glasses in the oven - please note the manufacturer`s instructions here - the sauce will last for ages.
- You can also make the sauce with frozen pumpkin treasures.
- Tastes very good with pancakes or in cakes that require puree or just as a dessert.
- Can of course also be made into jam - but then you need 2 1/2 to 3 packets of preserving sugar 2: 1.
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