Sloe Apple Puree

Make the sloes in water ten minutes on low fire. Strain through a sieve into a large enough bowl.

Cut the apples into small cubes, put on a small amount of water and soften on a small fire as well.

Dry roast the cinnamon stick and then grind it finely. Together with the turmeric add to the apples form and mash everything together.

Bring the applesauce together with the sloes and the pear syrup to the boil again. Fill hot into jars, close and turn upside down on the spot.

Shelf life: 1/2 year.

Tip:

Serve sloe apple puree with a fine Alsatian wine sauerkraut.

Always use the apples with skin and core.

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