Apple puree (the recipe will be presented below) turns out to be tasty and tender from any fruit variety. For such a sweet canned product, we decided to purchase a product called Antonovka. From these apples you can make a special puree, which is well suited not only for cakes, but also for ordinary use along with strong tea.
Quick Apple Puree: Step-by-Step Recipe
Dessert Components:
- granulated sugar - 200 g;
- fresh apples (Antonovka) - 1 kg;
- ripe lemon juice - 4 large spoons;
- ordinary drinking water - 10 large spoons.
Features of fruit selection
Apple puree, the recipe of which includes the Antonovka variety, can be prepared from both ripe products and slightly overripe ones. The main thing in creating such a blank is that all purchased fruits should be without wormholes and mold.
Processing the main ingredient
Before making applesauce, wash each product thoroughly. To do this, the fruit must be placed in a large basin, soak them in cool water, and then rinse alternately, using a soft cloth. Next, each apple needs to be finely peeled from peel and seeds. To make mashed potatoes much faster, it is recommended to cut the fruit into thin slices and put in a heat-resistant pan.
Heat treatment
Homemade applesauce can be made both on a gas stove and using an oven. We decided to apply the first option, since with it the product will be ready for rolling in 50-70 minutes. To do this, pour juice of ripe lemon and drinking water into the dishes with apples, as well as add granulated sugar. After mixing the components, they should be brought to a boil, tightly closed and stewed for a quarter of an hour (until the apples become completely soft and begin to fall apart).
The process of grinding fruit
After the mass boils well, it should be slightly cooled, and then put ¼ part in a fine sieve and grate thoroughly using an ordinary crush. As a result, you should get mashed air and a rough cake, which you need to get rid of.
The final stage in the preparation of homemade applesauce
The resulting apple puree (the recipe, as you see, is not so complicated) should be again put in a heat-resistant saucepan, brought to a boil and cooked for 5-10 minutes, until the product begins to “puff”. Next, the slurry of fruits must be hot laid out in sterilized glass jars and rolled up with metal lids. After this, the dishes must be turned over, covered with a blanket or a terry towel and kept in this position for about a day. During this time, canned puree cools down, after which it can be removed in the refrigerator, underground or cellar.
The cooked dessert can be consumed the very next day after its seaming. It is worth noting that this puree will serve not only as a wonderful addition to a cup of freshly brewed tea, it is also good as a delicious filling for open pies, pies and other home-baked goods.