- (if possible of ecological and local origin)
- 6 apples
- 6 pears
- 1 lemon
- 250gr strawberries (especially organic since the thin skin of the strawberries, makes them especially absorbent, with respect to harmful chemicals used by the industry to fumigate non-organic fruit farms)
- ¼ of a pure vanilla pod (or a few drops of liquid vanilla essence)
- Striped coconut
- Atlantic sea salt
- Cinnamon powder
- Pasta sultanas
1. First of all, we will peel and wash each piece of fruit well, cutting them all into different triangular pieces.
In the case of cutting, I use an easy accessory to buy in kitchenware stores, which makes it much easier for us the task and provides us with very equal cuts.
2. Take a large pot and fill it with approximately two fingers of water.
3. Inside, we place the cut fruit and add: the skin of a lemon in strips, ¼ of a vanilla pod cut in half (or alternatively, a few drops of organic vanilla essence), cinnamon powder, a handful of raisins sultanas and a pinch of salt.
4. Once all the ingredients are inside, cover and cook over medium-low heat for about an hour and a quarter. Taking into account that every ten minutes, we will uncover to lightly stir the content and thus ensure that the ingredients intermingle their flavors and properties.
Note: normally, the cooking time should never be standardized, since depending on the Depending on the season of the year, our body requires foods that provide heat and in other colder seasons, foods that cool it down. Normally, the more we cook a food, the more heat it will bring us at an energy level and if the cooking has been shorter, the more it will refresh us. Therefore, if we cook this recipe in summer, cooking should not take more than half an hour. On the other hand, if we do it in colder seasons, it should be between an hour or an hour and a quarter.
5. Once the cooking time has elapsed, we will grind the content with a blender until it is as if it were a porridge, and we will give it a spin with the help of a wooden spoon so that the mixture recovers a more bound texture.
6. Once all the steps are done, we have two options. The first fill a quarter of the container that we are going to use for our dessert with amasake and pour the result of our cooking on top, accompanied by a little coconut powder on top and topped with some nuts or cereals to taste.
< p>The second option if we have a catering bottle is to first fill the container where we will present our recipe with the mixture of our cooking, then decorate the upper part with the help of the bottle, drawing an amsake spiral. Next we would throw the grated coconut and top with the nuts.
7. Enjoy and live the here and now, as if every second were the last of your life.
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( Photos and Recipe: Sergi Gámez)