Pumpkin and apple puree for the winter
Pumpkin and apple puree makes a great winter dessert and a healthy and delicious addition to rice, millet, or semolina porridge, cottage cheese, or yogurt. It's also often prepared for the winter as a complementary food for babies—this delicate fruit puree can be given to children from six months to eighteen months. Homemade pumpkin and apple puree from the finest ingredients will be much tastier than commercially produced products. It's also much cheaper—pumpkin and apples are quite inexpensive in the fall, and even a small amount of ingredients will yield a substantial portion of vibrant, mouth-watering puree.
The preparation process is simple: boil the pumpkin and apples, chop them, and roll them up. The recipe, complete with step-by-step photos, explains the process in more detail.
Ingredients:
- ripe pumpkin – 500 g;
- sweet apples – 500 g;
- sugar – 0.5 cups (to taste).
How to prepare pumpkin and apple puree for the winter
Peel the apples, cut them into thin slices, place them in a bowl, and sprinkle with half the sugar.
Peel the pumpkin, scoop out the core, which contains the stringy pulp and seeds. Slice it thinly. Place it on top of the apples, sprinkle with the remaining sugar. Shake and let it sit for two to three hours to release the juice.
When the sugar has melted and syrup has formed, transfer the pumpkin and apples to a cauldron or a suitable cooking vessel.
Heat over low heat. Once it boils, cover with a lid. Steam the pumpkin and apple pieces for about half an hour, until almost all the syrup has evaporated and the pieces have softened.
For a smoother, more delicate consistency, press the pumpkin and apples through a sieve. If a coarser texture is desired, puree with an immersion blender.
Place the cauldron back on the stove. Meanwhile, sterilize suitable-sized jars (use the smallest ones for baby food) on a nearby burner, and boil the lids. Pour the boiling puree into the jars and seal the lids tightly.
It's best to cool the puree under a warm blanket or throw to retain the heat longer. Store the cooled jars in cupboards or in the basement. Happy canning!
