Posted on Friday, September 14, 2007 9:48 AM
I put sugar and dried lavender flowers (s:l = 100:5) in a jar, let it rest for some days and sifted out the lavender flowers which I used for making a new bunch of lavendersugar.
I peeled, cored & quartered Beauties of Boskoop, weighed the applequarters, put the applequarters in a bowl, added lavender sugar, half of the weight of the applequarters, and poured juice of a lime over it. I covered the bowl And let the applequarters rest for 24 hours turning them a couple of times.
After 24 hours the applequarters floated in a applesoup in which the lavender sugar was not yet completely dissolved. I removed the applequarters, heated the applesoup, stirred until all the sugar was dissolved, brought to applesoup to simmer, concentrated it untill its temperature was 113 degrees Celsius and its sugarconcentration 85% [HM, OF&C, 2004, page 681-682], poured the applesyrup over the applequarters and let the applequarters rest for 24 hours turning them a couple of times.
I repeated last step two times, the second time without the pouring & resting part. I put the apple quarters in a sterilized jar and poured the syrup over them.
I do like the combination.
What to do with applequarters in lavender syrup?
- lamb apple tajine [lamb, onions, garlic, rosemary, whine & water, applequarters, pepper & salt]
- $apple ginger kibbeh [bulgur, ground lamb, onion, pine nuts, chopped applequarters, ginger, pepper & salt]
- apple lavender ice cream [olive oil, apple lavender syrup, Turkish (10%) yoghurt]
- ...?
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