Sour of pome fruits

Submitted by enr on 28 Jan 2009
800 g of fruit - apples, pears, quinces and other
110 g starch
350 g sugar
2 liters of water
2 grains cloves
crust cinnamon or lemon peel
citric acid to taste
Choose ripe fruit flavoring. Not suitable for the preparation of sour fruit varieties with firm flesh with little sugar and no flavor because they have longer to cook and give a little brew and poor quality. Well washed fruit pieces, without peel them. Clean them from seeds. Pour them with water, add the beans cloves, cinnamon or lemon zest and boil them until tender. More hot rub them through a thick strainer. A small portion of the resulting decoction cooled and it merge starch. To other potion add sugar and then set fire to boil. Add fuzzy starch and stirring constantly with a wooden spoon to not burn. When kiselat boil again, add citric acid, dissolved in a little water and remove it from the fire. More hot it poured into plates or bowls for dessert. Serve it cold.
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28 Jan 2009