ingredients

500 g of tart apples
500 g pear
600 g cane sugar
The juice of 1/2 lemon

For caramel
200 g cane sugar
1 knob of butter
1 tbsp. to s. white vinegar
1 tbsp. to c. salt flower

Steps

Step 1

Peel apples and pears.
Enclose skins and stumps in a gauze, close with a string.
Slice, put the fruit in a bowl filled with water, keep aside.

2nd step

In a jam pot, heat 200 g cane sugar, 1 dl water and white vinegar; let it melt without stirring.
When you get a blond toffee, remove from heat, add butter, 1 dl of water, fleur de sel, turn to smooth.
Add the drained fruit, the peel bag, 600 g sugar, lemon.

Step 3

Cook at least 30 minutes over low heat.
Remove the bag of peelings, squeeze it to extract the juice completely, pour it back into the pot.
Check the outlet, put in pots.
Ideal with yogurt.

tips

Sour apples : granny smith, topaz, idared, gravenstein, Queen of Pippets ...

For a more baked juice and a shorter cooking: half crush the fruit after 30 minutes of cooking.