Preserved Pigeon apples
Pigeon apples are Christmas apples. Louise Køster from the Danish Rabarbergaarden has given the Greenhouse Forum a delicious recipe on how to preserve the small red beauties. Serve them with the Christmas food or in an ice cream dessert.
One of the apples we gladly save here at the Rabarbergaarden is the pigeon, better known as the Christmas’ apple.
Many think “What in the world will you do with that tiny apple, besides using it as a decoration?” Exactly that, the fact that they are so tiny, makes them perfect for preservation. You preserve them like you preserve paradise apples, and also use them in the same way; for the Christmas dinner or the summer’s ice cream desserts.
Preserved pigeon apples
What you need:
2.2 pounds of small firm pigeon apples (preferably in the same size)
2 dl water
1 dl apple cider
1 dl rose vinegar or apple cider vinegar
1 pound of sugar – 1.5 pounds if you like the sweeter version
3 bay leaves
10 black peppercorns
5 cardamom capsules
2 whole cinnamon sticks
1 split Polynesian vanilla pod (it must be the Polynesian kind)
5 slices of a fresh ginger
Scaled preservation glasses or reused glass jars
Rinse the apples, leave the stalk but remove the flower at the bottom.
Perforate the apples all over with a fork.
Put all the ingredients, besides the apples, in a fitting pot and bring it to boil. (You need room for the apples also)
Let the brine boil for 5 minutes and then add the apples. Let it boil and then remove it from the heat. Skim the brine from any impurities.
Separate the apples from the brine and put them in the preservation glasses. They must be placed densely and close to the top, so there is as little air as possible in the glasses.
Pour the brine on the apples and make sure they are covered completely.
Remember to disperse the spices evenly, as most of it probably has fallen to the bottom of the pot. The spices will bring a nice flavour to the apples while they infuse.
Put the glasses in the fridge or a cold dark room, maybe in a dark box in the greenhouse.
Let them infuse for 14 days before opening the glasses.
If you make them now, they will be ready for the Christmas food.
If you forget them, they can easily be used for the summer’s first ice cream desserts.
Merry Christmas and Happy New Year.
Best wishes from everyone at Rabarbergaarden
Om Nanna Stærmose
Nanna is the Danish writer of many of the articles in the Greenhouse Forum.
Nanna visits happy greenhouse owners and tells their stories about basic cultivation, but also those stories that are more oblique.
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