Apple spread, jam and butter ~ To garnish good homemade pancakes… Or whatever you want!
Chocolate-almond spread
Ingredients
150g dark chocolate
30g coconut sugar
150g almond puree
1 pinch of fleur de sel
Preparation
Break the chocolate into pieces and melt it in a bain-marie, stirring regularly.
Mix with the almond puree and coconut sugar. Add a pinch of fleur de sel.
Put in a pretty jar.
The little + DLP
For crunch, crush almonds into small pieces – roast them and add them to the cream.
Replace the almond puree with hazelnut or black sesame puree.
Vanilla Apple Butter
Ingredients
4 apples
½ squeezed lemon
1 tbsp vanilla extract
6 tbsp soft butter
2 tbsp maple syrup
1 large pinch of fleur de sel
Preparation
Peel and cut the apples into coarse pieces.
Cook them uncovered with about 15cl of water, stirring regularly. When the apples are tender and there is almost no water left, turn off the heat, drain the apples and put them in a blender. Add the lemon juice, vanilla, butter, syrup and salt. Blend until you obtain an ultra-fine texture.
Pour the apple butter into a glass jar and keep cool before serving.
Keeps for one or two weeks – Can be frozen.
The little + DLP
Add cinnamon when cooking apples
Replace apples with pears
Orange jelly
Ingredients
2kg oranges
900g sugar
20cl apple juice
Preparation
Squeeze the oranges to obtain 1l
Add apple juice and sugar
Place in a basin and bring to the boil. Then lower the heat and stir frequently with a skimmer.
Cook for about fifteen minutes – place a drop of jelly on the edge of a plate so that it does not run.
Skim well then put into jars and sterilize.
The little + DLP
Put ½ oranges – ½ clementines
Zest an orange with a peeler – prepare thin slices and blanch them. Add them at the end of cooking.
Add a tablespoon of whisky at the end of cooking.
