This is how the meadow orchard tastes - find delicious recipes here!
Stewed apples (4 servings)
15 minutes preparation time
You need
- 1 kilogram of apples from the meadow orchard
- 300 milliliters water
- 8 teaspoons sugar
- 1 pinch cinnamon
- 1 pinch cloves ground
- 1 pinch vanilla
Here's how
- Wash the apples, if you like remove the peel, then quarter the apples and remove the core. Then cut the apples into bite-sized pieces.
- Bring the water to a boil in a saucepan along with the apple pieces, sugar and spices.
- Reduce the heat and let the stewed apples simmer in the closed pot for about ten minutes.
- Before serving, you can season the stewed aplles again. The compote tastes great with vanilla ice cream.
Apple bread (For one loaf pan)
60 minutes preparation time
You need
- 120 gram soft butter
- 100 milliliters maple syrup or agave syrup
- 120 gram applesauce
- 240 gram flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 pinch of cinnamon, clove powder and a little nutmeg
- 60 milliliters almond / milk
- 2 to 3 large scattered apples
- 50 grams of ground nuts
Here's how
- Preheat the oven to 175 °C top/bottom heat.
- Put the butter in a large bowl, add the maple syrup and beat both with a hand mixer until light and creamy.
- Add the applesauce and stir it in.
- Mix the flour, baking powder, baking soda, salt and spices together in another bowl. Now add the dry ingredients alternately with the almond milk to the dough and mix everything.
- Wash, core and quarter the cider apples. Then cut the apples into bite-sized pieces. Add the apples to the dough together with the ground nuts and stir everything in well. Grease the baking pan with butter.
- Fill the dough and smooth it out. Put the bread on the middle rack in the oven and bake for about 35 to 45 minutes. Use a wooden stick to check if the bread is done. If the dough no longer sticks to the wood, the bread is ready.
- Let the bread cool well before serving. It tastes great with butter and jam.
Sunken cherry pie (For 1 springform pan Ø 26)
70 minutes preparation time
You need
- 250 gram butter
- 250 gram sugar
- 4 eggs
- 400 gram flour
- 1 teaspoon baking powder
- 1 kilogram of cherries from the orchard (ideally sour cherries)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Here's how
- Wash the cherries and remove the pits.
- Grease the springform pan with butter and dust it with flour.
- Cream the softened butter with the sugar using a mixer. Then gradually add the eggs.
- Mix the baking powder with the flour and add it in batches to the egg-butter-sugar mixture. Stir everything in well.
- Fold in the cherries well and then pour the batter into the springform pan and smooth it out.
- Dust the surface of the dough with sugar and cinnamon and then bake the cake for 60 minutes at 190 °C top/bottom heat. Use a wooden stick to check whether the cake is ready. If the dough no longer sticks to the wood, the cake is ready.
Apple and pear punch (About 4 glasses)
20 minutes preparation time
You need
- 1 liter of fruit juice, naturally cloudy
- 400 milliliters pear juice, naturally cloudy
- A little cinnamon (or a stick of cinnamon)
- 2 to 5 cloves
- 1 apple from the meadow orchard
Here's how
- Mix apple juice and pear juice in a large pot.
- Add the spices and heat the punch. Caution: only bring the punch to a boil. Then leave to infuse for a few minutes over medium heat.
- Wash the apple and cut into thin slices. Remove the core.
- Place one apple slice in each prepared punch glass. Pour the hot punch over it, dust with a little cinnamon.
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