Apple pudding with sugar toasted rye bread

Ingredients for Apple pudding with sugar toasted rye bread

Instructions for Apple pudding with sugar toasted rye bread

To prepare the Apple pudding with sugar toasted rye bread recipe, please follow these instructions:

Rinse the four of the apples and cut them into quarters. Remove the stalk and flower, but let the kernels and cored and seating (unless there is a very large and creepy worm pages). Come on Apple boats in a saucepan m.d. ca. 1 tsp. water. Put a lid on and bring it slowly to the boil. Turn off and let the apples pulling in 5 minutes. Turn on again and let them boil gently until they are completely inflated and almost exploded. Roof box role of flared, let the apples draw 15 minutes, pour them in a sieve and fit æblemosen into a bowl, leaving only the peel and seeds are left in the sieve. Peel the last Apple, slice the Apple flesh into small dice. Got them in the General role, along with approximately 3 tbsp., sugar, vanilla rod and grain, as well as 0.5 dl of water. Bring to the boil and let it cook for 3-4 minutes, mix in æblemosen and season with a little salt and more sugar. Let Apple porridge cooking through and pour it in a cabbage. Let it be cold or just lukewarm.

Cut crust from bread and cut the slices in half. Got butter on a large skillet and place bread on when it has almost buzzes with sound of. Let the slices Cook half a minutstid at medium heat (otherwise burn butter and sugar). Powdered sugar or cinnamon sugar over bread slices, turn them and let them roast an additional moment to sugar since it is caramelized. Remove pan from heat and let the rye bread slices between countries on paper towel.

Server Apple porridge with milk and cream-or just cream and the sugar toasted rye bread slices.