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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