Almond sauce
By VicentaLakin
with 900 grams of almonds, plus 250 grams of sugar, the finished product is 580 g of lycerine for almost 40 minutes. homemade jams, with little sugar and no preservatives, have to run dry。
Recipe Recommendations
- denucleated apricot 900g
- white granulated sugar 250g
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Almond sauce
1
Many almonds were brought by relatives, many of whom had bruises on their bodies because of their long journeys, and were not easy to store, but were not good-looking. The almonds are delicious, but as fresh, almonds can't eat much, and that is certainly the best option。
2
Clean up, go nuclear。
3
Remove the wounded fruit。
4
all fixed and made of 150 g of white sugar。
5
Up and down, every almond has sugar on it。
6
Put it in the fridge, freeze it to leach the juice。
7
Clean up the bottle with jam, boil it in boiling water for five minutes, and get some dry water
8
Put it in the stainless steel pot, make a little fire. We'll start with the pan cap and let the almonds pass through the heat. People are not allowed to leave, they are protected from spills when they open, and they need occasional mixing。
9
When apricot is softened, it is constantly mixing against viscos, and by mixing it can also cause water to evaporate and almonds to melt。
10
around 20 minutes, 150 g white sugar is added to the fire, and shovels are attached to the bottom of the pan, which is resistant to viscosity。
11
For homemade jams to last long, they have to last until the jam is very, very thick and then the fire is off. When the heat is filled with high-temperature disinfection for five minutes, the dry water vials are naturally cooled and stored in the freezer。
12
Homemade sauce needs to be eaten as soon as possible, so it can't be stored in a freezer. It can be used when making bread, cookies, cookies, toast, ice cream。Almond sauce Make Tips
Paste-like fruit mud is very sticky, and it's always bludgeoning with the bottom of the pot。