Hot Chocolate – Fruit – Puree
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g peach (s)
- 500 g apples, the season
- 3 orange (s), organic, the juice
- 1 lemon (s), the juice
- 2 sachets vanilla sugar (bourbon)
- 200 g suar
- 3 clove (s)
- 0.5 teaspoon ½ cinnamon, ground
- 2 couverture, bitter chocolate from 00 g pack
- 1 red pepper
- 50 g iner, peeled
Print Recipe
Pin Recipe Instructions
- Wash and core the peaches. Wash the apples as well and remove the core. Add a little water and the sugar with the vanilla sugar and bring to the boil. Bring the spices, such as cloves and cinnamon powder, to the boil briefly and then remove the cloves. Add the juice from the oranges and the lemon and if you want, you can also add the peeled peel. Now add the pepper and peeled ginger and bring to the boil several times. The longer the ginger is cooked, the hotter it will be.
- And finally add the couverture or block chocolate and mix.
- Now I pass the whole mass through a brisk Lotte and I fill the still hot mush into prepared glasses to boil down. You can use any jar for this purpose.
- I usually take twist-off glasses and cook the sauce in the oven, just like applesauce.
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