apples-firikis
The apple-Firiki said came from the Black Sea region. The Latin name is Pijrus malus or Malus communis and cultivated in Pelion since the 18th century. It has small size, cylindrical, greenish in color with red coating on the side facing the sun, high sugar content and special flavor. The Firiki improve alternate bearing, which gives harvest every other year. Tucked into fruition after the 8th year after planting, usually in the tenth year. Evolving into high growth tree. Ripen mid September.
INGREDIENTS
• 25 peeled apples-firikis (1100 g. Cleaned)
• 1 kg sugar
• 3 cups water
• 4 - 5 cloves
• 1 cinnamon wood
• 1 pinch salt
• 3 lemons (the juice)
• 10 - 15 almonds without peel
DIRECTIONS
Wash the firikis, put them in a bowl to fit and fill with water to cover them.
Remove the firikis into another bowl and pour into the bowl with water, the juice of two lemons (to prevent browning apples, when the peel).
We take one to one small apple and remove the special tool pits (or a sharp knife). Then the peel with the potato cleaning tool (or a sharp knife), taking care not to leave corners (especially if you use a knife) and pour it in the bowl with water and lemon. Rinse thoroughly apples, and throw them into the pot (no need to have a boil) and cover with a plate (to stay submerged).
Once it starts boiling, lower the heat in half and t boil for 10 minutes, (in the 5 'turn off the stove and let it continue cooking).
Allow the cake to stand covered with a dish for 20-24 hours.
Whiten and roasted almonds.
How whitewash and roast almonds: Although some prescription needed us blanched, or roasted almonds or hazelnuts, and we want to make ourselves, not to get them ready, follow the procedure below.
Easy, fast and much more affordable.
Put the almonds or hazelnuts in a pot or in a small saucepan with boiling water, making sure to cover them.
Let, for 1 '- 2' and take them out (ready when swell t almonds).
Pour the hot water and pour into cold, to freeze a little and caught.
Drain well and gripping one to one almonds, with thumb and forefinger, the press and immediately peeled.
How roast almonds:
Spread almonds, or any other nuts want, in a nonstick baking sheet and bake them in the oven at 100 ° C, for 10 - 15 minutes, depending how dark the want.
Alternatively, if you do not want to cook the almonds in the kitchen, or if in a hurry, or if you want to give them more color, we can frying nonstick skillet, over low heat, without fat, stirring with a wooden spoon until get the color you want.
The next day, remove the plate and xanavrazoume our sweet until the syrup thickens, about 15 '- 20'.
(The syrup is tied when drip a drop on our thumb nail and it stands and not poured. Then the cake is properly thick).
Add the almonds and lemon juice, to not crystallize but also antiseptic and preservative.
Allow the sweet to cool slightly and put in glass, hot, sterilized jars and turn it upside down until completely cooled.
- If we look unbound syrup, remove the sweet and boil over high heat to thicken.
If we look tight, add some water and even put it to a boil.
