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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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.
- Perfumed with a little plum water and topped with a whipped cream, this dessert goes well with rustic food.
- Puspas can be eaten warm or cold. Even today it is still valued as a spread on white bread.
- This typical autumn dish is only made with the above fruits.
- Star anise was not originally part of the original recipe on the Lower Rhine, but it complements the taste.
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