The secret to the success of this recipe is small squash and the same small apples, so that they are about the same size. So it will be much more convenient to work with them. I usually cook such a snack in the country, so there are no problems with the harvest.
Ingredients
- Patisson - 1 kg
- Apples - 1 kg
- Cherry leaves - 8 pieces
- Currant leaves - 8 pieces
- Sugar - 50 g
- Salt - 25 g
- Rye flour - 15 g
Step-by-step cooking recipe
Rinse and slice the apples and squash if desired.
Put everything in an enameled container, shifting the leaves. You can take lemongrass leaves or others.
Boil 1.5 liters of water with sugar and salt, and cool slightly.
Fry the rye flour in a frying pan and dilute in the marinade.
Pour the marinade over the workpiece, cover with gauze in several layers and then leave it under the yoke.
Put the container in a cold place and leave it. The workpiece is ready when the filling stops foaming.
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