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Soup & Stew
Danish
2 - 4 servings
30 minutes
1 hour
1½ pounds cooking apples
5 whole cloves
Water
1 tablespoon lemon juice
2 cup white wine white grape juice or water
2 tablespoons cornstarch
2 tablespoons curry powder
½ cup whipped cream
3 tablespoons sugar
1 teaspoon butter
⅛ teaspoon salt
Wash and peel apples, reserving the peel. Immediately combine the peelings, cloves and water to cover in a large saucepan.
Over medium-low heat, simmer 30 minutes. While the peelings simmer, core and slice apples. Sprinkle with lemon juice to prevent darkening.
Place a sieve over a medium bowl. Pour peeling mixture into a sieve.
Discard the peelings and the cloves, and return the broth to the saucepan.
Add the apple slices and 2 cups of wine or other liquid. Simmer over low heat 30 minutes or until apples are tender.
Puree the apple mixture in a blender, adding the cornstarch and curry powder during the processing.
Pour the pureed mixture into the saucepan. Stir in the cream, sugar, butter and salt.
Bring to a gentle boil over medium heat. Cook and stir until thickened. Serve hot.
