Ingredients
- 1 kilogram apples - 1 large apple per person
- 400 grams sugar
- 200 milliliters white wine
- 400 milliliters water
- 125 grams pitted black olives - Kalamata, Nyons, Taggiasche
Preparation
- Peel the apples, remove the cores, and cut into small cubes.
- Prepare a syrup with 250 grams of sugar and water. Melt the sugar in the water, add the diced apples and white wine when it comes to a boil. Cook over medium heat until tender.
- Meanwhile, finely chop the olives.
- Prepare the caramel: in a small saucepan, melt the remaining sugar (150 grams) with 1 tablespoon of water. Allow the mixture to caramelize until the caramel turns a nice amber color. Watch constantly and stir continuously to obtain a smooth caramel. Remove from heat as soon as it is ready.
- Add the blended olives to obtain a smooth sauce. If desired, blend again to obtain an even finer texture. Allow to cool.
- If necessary, drain the apples. Pour a dash of caramel onto a plate and add the apples alongside. There you go! It's ready to eat.
Nutritional values
Calories: 1332kcal | Carbohydrates: 14g | Protein: 24g | Fat: 138g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 88g | Cholesterol: 53mg | Sodium: 524mg | Potassium: 583mg | Fiber: 7g | Sugar: 2g | Vitamin A: 6951IU | Vitamin C: 53mg | Calcium: 501mg | Iron: 7mg
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