Erika`s Dreimus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g puree (quince)
- 300 g puree (pear)
- 300 g applesauce
- 500 g cane suar
Print Recipe
Pin Recipe Instructions
- Either obtain the fruit pulp from the remaining fruit when juicing the fruit (driven through a fine sieve or the Lotte liquor / fine slice) or cook it directly from the fruit. Instead of boiled apple and pear puree, freshly grated fruit puree can also be used very well.
- Bring the fruit puree to the boil together with sugar (be careful, it splatters a lot!) Until it has thickened a little through evaporation. Pour boiling hot into well-cleaned twist-off glasses. Close this immediately after filling, a vacuum is created and the pulp can be kept for a long time.
- It tastes very good on wholemeal bread, is a wonderful dessert (with cream, on vanilla pudding) and is also great on a fruit crust.
- I don`t add extra seasoning to the sauce if I have very aromatic apples and pears. Otherwise ginger, cinnamon, vanilla will do.
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