Bravo de Esmolfe Apple and Cinnamon Preserve

Name: Bravo de Esmolfe Apple and Cinnamon Preserve
Yield: 3 small jars
Ingredients: 1 kg Maçã Bravo de Esmolfe DOP apples; 450–500 g Sugar; 50 ml Lemon juice; 1 Cinnamon stick; 100 ml Water

A short cook in a wide pan preserves the perfume of Bravo de Esmolfe DOP. Some apple is crushed to bind the preserve while some remains in small translucent cubes.

Yields: 3 small jars
Prep: 20 min
Cook: 30–40 min

Difficulty

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Ingredients

1 kg Maçã Bravo de Esmolfe DOP apples
450–500 g Sugar
50 ml Lemon juice
1 Cinnamon stick
100 ml Water

Method

Peel, core and cut the apples into 1 cm / ⅜ in cubes. Immediately toss with the lemon juice.
Put the apple in a wide pan with the sugar, cinnamon and water. Rest for 20 minutes so the fruit releases juice.
Bring to a boil over medium heat and cook for 20 minutes, stirring occasionally, until the cubes are tender and translucent.
Crush about half the fruit with a spoon or masher. Continue for another 10–20 minutes, stirring frequently, until the preserve leaves a trail across the base of the pan.
Remove the cinnamon, spoon into very clean jars, cool, cover and refrigerate.