Tonka – Holla
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g elderberries
- 100 g suar
- 1 tonka bean (s)
- 1 pinch (s) salt
- 100 g preservin suar 3: 1
Print Recipe
Pin Recipe Instructions
- Separate the elderberries neatly from the stems, sort out unripe fruits. Mix with the sugar in a saucepan and let stand overnight. The fruits then draw water.
- The next day, finely grate a tonka bean and add to the elderberry with the salt. Bring everything to a boil.
- Add the preserving sugar and bring to the boil again.
- Put immediately into twist-off jars, seal them. Let cool upside down.
- This compote is very suitable as a pancake filling, for desserts, for quark dishes
- Note:
- When processing elderberries, it is important to ensure that all unripe berries are sorted out and that the stalks are carefully removed. Ripe berries are deep black and shiny.
- Unripe berries, the umbellate stalks and the kernels contain sambunigrin, which can cause nausea and diarrhea. When heated to at least 80 degrees, this ingredient becomes harmless.
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