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SK 137
SEAD 1800 A1
Príprava
Tekvice rozrežeme na polovice a vyberieme dreň. Olúpeme tekvice a pokrájame
ich na malé kocky. Kocky odvážime a umyjeme. V mise ich polejeme rozriedeným
octom (na 2 kg tekvicovej masy 1/2 l octu a 1 l vody). Tam ich necháme stáť
12 hodín. Na druhý deň vylejeme vodu a necháme kocky poriadne odkvapkať.
Pripravíme mäsový vývar:
1/4 l vínneho octu, 1 kg cukru, šťava a kôra z citróna, 1 (koreň) na plátky po-
krájaný čerstvý zázvor – alebo 1/2 ČL sušeného zázvoru, 1 tyčinka škorice, pár
klinčekov (asi 1 PL celých, v núdzi mletých).
Uvaríme mäsový vývar a v ňom uvaríme tekvicové kocky do sklovita.
Tekvicové kocky dáme do zaváraninových pohárov. Necháme mäsový vývar
znova zovrieť a potom zhustnúť. Nalejeme ho na tekvicové kocky a zatvoríme
poháre. Zaváraninové poháre smú byť len do 1/3 naplnené!
Tekvice necháme zavárať v automate pri 90°C asi 30 minút.
Karamelové hrušky
1,5 kg hrušiek (tvrdé/zrelé)
150 g cukru
750 ml vody
Príprava
Olúpte hrušky. Rozkrojte ich na štvrťky a vyberte z nich jaderník.
Na panvici nechajte skaramelizovať cukor. Nalejte do panvice vodu a varte
dovtedy, kým sa cukor nerozpustí.
Dajte hrušky do pripravených pohárov.
nalejte do pohárov karamelovú šťavu tak, aby boli hrušky celkom zakryté.
nechajte trochu miesta po okraj pohárov a dobre ich zatvorte.
Zavárajte hrušky v automate pri 90°C asi 30 minút.
Jahodový džem
Odstránime stonky a umyjeme jahody. Urobíme z nich pyré. Posypeme želírovacím
cukrom 1:1 (na 1000 g jahôd 1000 g cukru). Necháme stáť celú noc a potom
ich pomiešame.
Jahody dáme do zaváraninových pohárov (len do 2/3) a poháre dobre zatvoríme.
Jahody necháme zavárať v automate pri 80°C asi 25 minút.
140


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