Lower Rhine Puspas

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 7 hrs
Total Time 7 hrs 25 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g plums, weihed cleaned
  • 500 g apples, weihed cleaned
  • 500 g pear (s), weihed cleaned
  • 4 carnation (s)
  • 1 cinnamon stick (s)
  • 2 star anise
  • 4 tablespoon, heaped apple cabbage or sugar
  • 200 ml cream
  • some plum water
Lower Rhine Puspas
Lower Rhine Puspas

Instructions

  1. Wash the plums, apples and pears. Stone the plums, peel and core the apples, only core the pears. Cut the fruit into large pieces and place in a stone pot together with the spices and apple leaves or the corresponding amount of sugar and close with a lid (previously with a white cabbage leaf).
  2. Bake all ingredients in the oven for approx. 90 minutes at 175 ° C and stir. After this time, remove the lid and let it thicken for 4 - 6 hours or more at 150 ° C.
  3. Of course, you can also prepare puspas in a normal saucepan in the oven or on the hotplate. However, stir vigorously from time to time so that the puspas does not burn.
  4. Perfumed with a little plum water and topped with a whipped cream, this dessert goes well with rustic food.
  5. Puspas can be eaten warm or cold. Even today it is still valued as a spread on white bread.
  6. This typical autumn dish is only made with the above fruits.
  7. Star anise was not originally part of the original recipe on the Lower Rhine, but it complements the taste.

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