This is what I did:
- Peeled, cored and roughly chopped 5 windfall Cornish apples (variety unknown) to give just over 350g flesh.
- Simmered this in a pan with a splash of water until soft then blitzed to a smooth puree with an electric hand blender.
- Put this into a Pyrex bowl and placed over a pan of simmering water. Added 200g cardamom sugar and stirred until the sugar had dissolved.
- Grated in the zest from one organic lemon (reasons for using unwaxed lemons can be found here), then squeezed in the juice.
- Stirred in 80g unsalted butter until it had melted and all was smooth.
- Beat in 2 duck eggs (large hens eggs would have been fine) and whisked until all smooth.
- Gave an occasional whisk over the next 15 minutes until the mixture had thickened.
- Pressed through a sieve. This probably wasn't necessary as the mixture was perfectly smooth and creamy looking at this point, but I'm a bit particular when it comes to eggs and can't stand any "bits".
- Poured into 3 sterilised jars, covered with waxed discs then screwed on the lids.
- Left to cool and stored in the fridge.
A little bit of heaven on a plate, is running a home made and well preserved challenge. This is my entry.
The Pink Whisk has just started a monthly challenge and this one fits nicely into her October theme - Apples.