Bravo de Esmolfe Apple and Cinnamon Preserve
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
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.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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