Kurbisbrei mit Apfeln


Pumpkin and apple puree, from the book Play with your pumpkins.

2 lbs. diced pumpkin
2 oz. bacon
1 heaping tbsp. butter
1½ c. chopped onion
¾ c. chopped apples
Juice and rind of one lemon
Salt and sugar

Cut the bacon into pieces and fry them gently in a large pan with butter.  Add the onion, and allow both to brown lightly to a golden color.  Add the pumpkin and about ¼ inch of water; cover loosely and simmer for 10 – 15 minutes, until the pumpkin begins to collapse.

Add the apples, a good squeeze of lemon juice, and a teaspoon of grated lemon rind.  Season with a little salt and some sugar, just enough to bring out the flavor.  Continue to cook uncovered at low heat, so that the apple pieces collapse and the juices evaporate.  Pour off any surplus liquid and correct the seasoning with more lemon juice and salt, if necessary.

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