AN EASY APPLE RECIPE

Apples are a favorite fruit of the season and I thought some of you might like to try this easy and savory way to enjoy apples. Every autumn, I make it. It's good as a dessert for an unexpected guest. It's good and always welcomed whenever I give it as a small gift, either at Christmas or on any other occasion. if you try it, I'm sure you will never regret the time spent in the kitchen...

INGREDIENTS

1 kg (2.20 pounds) of Russet apples, preferably,
  (unpeeled and without pips)

3 ¾ cups of light brown sugar

cinnamon powder

Raw or roasted nuts (walnuts, almonds, pine seeds or hazelnuts)

Wash the apples, cut into 4 parts, remove the pips and place them (UNPEELED) in a pot. Add a small quantity of water. Bring to a boil. Let boil until they are soft and cooked through. Remove from heat and blend them with an immersion blender until smooth.

Add the sugar and bring to boil until the compote reaches a thickening point (circa 110ºC/230ºF). Don't you have a thermometer? No problem. You can test the point by using a spoon: take a spoon and dip it into the boiling compote. As soon as you see the bottom of the pot, it means the necessary point has been reached.

Remove from heat, add raw or roasted nuts (hazelnuts, walnuts, pine seeds or almonds) and the cinnamon powder. Let the compote chill until needed. Spoon the mixture into small bowls. Allow the bowls to sit for a few days. It’s ready to be served. It can be kept in the refrigerator for several months.

Suggestion: It goes well with soft white cheese (Ricotta, for instance)

~~ Have a wonderful weekend ~~

'GINJINHA' - TYPICAL LIQUEUR FROM PORTUGAL - RECIPE

“Ginjinha” is a typical liqueur from Portugal, especially in Lisbon, Óbidos and Alcobaça. It's made of sour cherries, sugar and brandy. 

A wooden fork of the above shape is used to pick ginjas out from the serving flask

The recipe is very simple:

Use mature sour cherries and brandy (not necessarily expensive).

Wash sour cherries to remove any powder, remove the stems and dry the fruit with paper towels to remove the excess of water.

Put the sour cherries in bottles with large bottle-neck, until 1/3 of the volume of the bottle, add sugar until the level of the fruit, a stick of cinnamon, close and shake the bottle slightly to involve the sugar in the fruit and let it stand for 24 hours.

The next day, fill the bottle with spirit, close and shake the bottle daily for at least one week.

Put labels on the bottles and store them in a dark place for at least three months, After that time taste to see if it's sweet enough. If not, add more sugar according to your taste and shake a few more days to dissolve the sugar.

After six months it is ready to drink, but I strongly advise to wait a year to taste the delicious nectar ... But be careful, don't drink too much, "Ginjinha" is a strong drink. 
It's traditionally served in a small glass with a piece of the fruit in the bottom of it. More recently, instead of a glass, a chocolate cup is commonly used.
Important Note:

Never use brown sugar to make “Ginjinha”

Try and enjoy!