Friday, June 4, 2010


Yes. You can do it in three ways: au naturel, with sugar, syrup or mashed.

  • Au naturel

Freeze with no bag the washed and dried apples, separated one each other. When they're set, wrap them and freeze. Do not completely thaw 'cause will be too gooey. 

  • With sugar

You can do it in two ways; halved and seedless, sprinkled with sugar (1 part sugar for 10 parts of fruit). Reserve for about 10 minutes, mixing sometimes to involve the fruit in the syrup that will formed and freeze. The apple can be sliced and placed in a recipient, making layers of apples sprinkled with sugar. When unfrozen, the fruit will be covered by a sugar syrup.

  • In syrup

Make a caramel with half or the same weight of sugar for water (depending on how you want; thin or thick) and a tablespoon of lemon or lime juice for each 33 oz of caramel. Immerse the chopped apple into the already cold syrup, covering all fruit. Store in a recipient leaving about 2cm of free space and freeze. Unfreeze in room temperature.

  • Mashed

Chop and lightly boil the apple to make it soft; drain well. Mash it and add 1 part of sugar to each 5 of fruit and 1 tablespoon of lemon or lime juice. Store in a recipient leaving about 1cm border and place in the freezer. It's indicated to use in cake fillings, mousses, ice creams.

Durability: 9 to 12 months. 

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