for approx 6 bowls
- 3 apples
- 3 pears
- 3 dcl of water for pouring
- pinch of salt
- a pinch of cinnamon
- 3 cloves
- 4 tablespoons of corn starch
- roasted almonds for decoration
- Clean and chop apples and pears with and put it in a pot, add a pinch of salt, cloves and cinnamon.
- Add water and cook for 15-20 minutes under the lid.
- When the fruit is soft, remove the cloves and mix the cooked fruit with a mixer.
- In cold water, dissolve corn starch and add to the resulting fruit purée.
- Let’s cook for a few minutes to cook the starch.
- Put the finished pudding in the bowls and decorate with almonds. In winter serve warm. Store the excess in the fridge.
- If you don’t want to search for cloves in the pureé, put it in the clean cloth.
- If the pudding is too runny, dilute one spoonful of starch in a small amount of cold water and add it to the pot and cook again. In the opposite case, dilute the pudding with water.
- If you do not want creamy pudding because you want to take it with you on the go, agar agar instead of the corn starch. The result will be a solid mass that can be cut or pulled out of the bowl.
- You can make pudding only from apples or combine the various fruits.
- In the pudding, you can cook almonds or nuts and mix fruits with nuts or almonds. If you mix the pudding for only a short time, you get an interesting dessert with pieces of fruit and pieces of almonds or nuts instead of a smooth cream.
- Instead of almonds you can use hazelnuts or walnuts and decorate with fresh fruit.
- If you want to create a cup, put at the bottom of the bowl some carob chocolate.
- Fruit pudding is also suitable for the youngest children. Just don’t give salt and spices. Never give the pudding straight from the fridge!