Autumn Jelly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 apples
- 1 pear (s)
- 1 squirt lemon juice
- 1 handful plums or plums
- 1 handful grapes, light or blue
- 400 ml apple juice, or water
- 3 teaspoons cornstarch or custard powder
- 1 tablespoon sugar (possibly 2-3 ), or honey (then no longer vegan)
Print Recipe
Pin Recipe Instructions
- Clean and dice apples and pears / cut into small pieces, mix immediately with lemon juice so that the pieces do not turn brown. You can leave the peel on - but if you want the grits to be very fine, I would peel them off. Stone the plums and quarter them lengthways or cut them into small pieces. Halve the grapes lengthways and core if necessary.
- Mix the starch in some of the apple juice. Bring the fruit with the rest of the apple juice and sugar to the boil, add the starch and cook everything briefly (about 1-3 min) until the starch binds. Now let the grits cool while stirring.
- For autumn grits e.g., vanilla sauce, vanilla ice cream, vanilla yoghurt or semi-rigid vanilla cream as well as cinnamon quark, walnut ice cream, honey cream, honey yoghurt or the like. But it also goes well with pancakes, waffles, pancakes or something like that - then possibly even warm, depending on your taste.
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