PEAR - ROSE HIP CREAM
500 g wild rose hips
150 ml water
1 lemon [juice]
½ stick cinnamon
80 g honey
700 g ripe pears
100 g sugar
150 ml dry white wine
_ wash rose hips
_ remove stems and flys
_ cut in half and remove seeds
_ wash thoroughly to remove all hair inside
_ combine rose hips, water, lemon juice and cinnamon in a pot
_ heat and simmer for 30 minutes
_ carefully press through a fine sieve
[you can still use the peel left behind to make tea]
_ stir in honey
_ peel and core pears
_ cut into small cubes
[measure the 700 g now]
_ heat along with sugar and wine in a sauce pan
_ cover and simmer for 20 minutes
_ puree until all lumps are gone
_ combine both fruit creames
BIRNE - HAGEBUTTENCREME
500 g Hagebutten
150 ml Wasser
1 Zitrone [Saft]
½ Stange Zimt
80 g Honig
700 g reife Birnen
100 g Zucker
150 ml trockener Weißwein
