Rhenish Apple and Pear Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 kg apples and pears, hard, also windfalls OR:
- 2 liters apple juice, natural 100%
- 1 liter pear juice, 00%
Print Recipe
Pin Recipe Instructions
- Make 3 liters of juice from the apples and pears, if you like it easier (like me sometimes) you can use the finished juice.
- Bring the juice to the boil in a heavy cauldron and then reduce to about 500 to 600 g, uncovered, in about 1.5 hours. This juice turns into syrup and becomes darker and darker.
- Pour the finished syrup, which is then tough, into a suitable glass.
- The amount can be increased at will.
- I usually use my parents` windfalls for this.
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