See also: The Restaurant, the History of Israel, Phoenicia, Darwin, Beautiful National Places I, Beautiful National Places II, Barcelona, Delicious Desserts, Coldest Places where People Live, Beautiful National Wonders, Planets of Our Solar System, Word Origins in the English Language I, Word Origins in the English Language II, Bitcoin, Europe’s Smallest Countries, World’s Largest Countries, The Oldest Cities in the World, The World’s Most Beautiful Islands, Hurricane Fred, The Faithful Mongoose, Hungry Wolf, Elephant and Friends, A Friend in need is a friend indeed, How to make Apple Butter, How to make perfect hard boiled eggs and The restaurant.
Read the short story and answer the questions.
PREPARING THE FRUIT
1 Cut the apples into quarters, without peeling or coring them. (Much of the pectin is in the cores and flavor in the peels). Cut out damaged parts.
FIRST STAGE OF COOKING
2 Cook the apples: Put the quartered apples into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
PUREE APPLES AND ADD THE SUGAR AND SPICES
3 Purée the apples through a food mill or chinois: Ladle apple mixture (cooked apples and liquid) into a chinois sieve (or food mill) and using a pestle force pulp from the chinois into a large bowl.
. 4 Add sugar, spices, lemon zest, and juice: Measure resulting puree.
Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
SECOND STAGE OF COOKING
5 Cook the apple mixture, stirring often: Cook the apple sugar mixture uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring often to prevent burning.
Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom.
Cook until thick and smooth (about 1 to 2 hours).
A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the puree on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
As an option to stove top cooking you can cook the puree uncovered in a microwave, on medium heat setting to simmer, for around 30 minutes.
If you do this, monitor the cooking every 5 or 10 minutes. Microwaves vary in their power.