- Apples - 1 Kilogram
- Cinnamon - 1/2 Teaspoon
- Sugar - 2 Teaspoons
Properties and origin: Apple puree can have a different consistency, its color varies from light pink to yellow. The taste of this sauce depends on the variety of apples. Apple puree is so popular in various countries that it is extremely difficult to find out where and by whom it was first cooked. Application: Apple puree is mentioned primarily as a filling in the recipes of desserts. They season various fruit salads and pastries. Apple mashed potatoes are also served to the table with meat dishes. It is used as a dip dip and consumed with pieces of fruit, crackers and slices of bread. Sometimes sour cream is added to apple sauce and served as an independent snack. Recipe for preparation: To make apple puree, peel apples from the peel, remove the core, cut into small pieces and boil over low heat. Puree season with cinnamon and sugar, mix thoroughly and allow to brew. Tips Chef: Apple puree has useful properties, it is often used as a baby food product. But at the same time they cook it only from apples, seasonings in puree do not add.
Servings: 4