Apple Syrup of Own Apples
My garden gives me a lot, not least of my cooking apples. In this recipe, I use my Belle de Boskoop apples that this year are ripe in October. You can easily use other varieties if you can get them and even wild apples can be good, especially after a tour in a freezer.
I have a slow juicer and use this to make my juice. 1.5 kg apples gives me 0,8 l apple juice after they have been cleaned.
1.5 kg apples/0.8l juice
1 vanilla pod
300 gr sugar
1 pinch salt
How to cook
Clean the apples and make juice of them. I filter my juice in a fine-meshed cheesecloth before I pour it in the pan. Split the vanilla pod, scrape out the seeds and put it all into the juice together with the sugar and a little salt. I used palm sugar, but the other sugar sorts can easily be used. Put it all to simmer (do not boil) for around two hours until it is concentrated (take away the foam some under way) and then pour into a glass or bottle.
Apple syrup tastes good on your breakfast cereals such as yogurt, and even better with a piece of good gorgonzola cheese or other cheeses with taste.