Apple puree with Jerusalem artichoke syrup
2 servings
60 minutes
Apple puree with Jerusalem artichoke syrup is a delicate dessert with a subtle caramel note and natural sweetness. This recipe traces back to Russian cuisine, where apples have long been used in baking, drinks, and purees. The addition of Jerusalem artichoke syrup gives the dish a unique flavor with a light honey hint and makes it healthy due to the natural properties of the artichoke. The consistency is soft and velvety, while the taste refreshes pleasantly. This puree can be served as an independent dessert or as an accompaniment to pancakes, cheese cakes, and casseroles. It is perfect for cozy family breakfasts and friendly tea gatherings, as well as for children's nutrition due to its naturalness and mild flavor.
1
Wash the apples, peel them, and remove the core. Cut them into cubes.
- Apple: 1 kg
2
Add water and Jerusalem artichoke syrup, bring to a boil, and cook for 30 minutes, stirring constantly over low heat.
- Water: 150 ml
- Jerusalem artichoke syrup: 50 ml
3
Mash, cool, and serve at the table.
