Apple Soup

For the apple soup, bring the apple juice to a boil with the juice of one lemon, pear syrup and cinnamon sticks. Peel the apples, cut them in half, slice them and add them.

Cook at low temperature until soft – 5-15 min depending on the type of apple. Add the raisins and let cool.

Remove cinnamon sticks and let cool properly in the icebox.

Coarsely chop the hazelnuts and dry roast in a pan without fat.

Whip the cream until stiff, stir in the pear syrup. Spread the cream on the apples and sprinkle with the hazelnuts.

Serve the apple soup as a dessert!

Preparation Tip:

Apple soup also tastes good mixed with pears!

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