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SEAD 1800 A1
FR
BE
Citrouille à la mode douce amère
2 kg de citrouille
1/2 l de vinaigre
1 l d’eau
1/4 l de vinaigre de vin
1 kg de sucre
jus et pelures de citron
une racine de gingembre (gingembre frais découpé en tranches)
une tige de cannelle
quelques clous de girofl e
Préparation
Découper en deux la citrouille et enlever la pulpe. Eplucher la citrouille et la
découper en petits cubes. Peser et laver les dés de citrouille. Les mettre dans
une marmite avec du vinaigre dilué (1/2 litre de vinaige et 1 litre d’eau pour
2 kilogrammes de citrouille). Laisser reposer les dés de citrouille 12 heures.
Le jour suivant éliminer l’eau et bien laisser s’égoutter les dés de citrouille.
Préparation spéciale :
1/4 litre de vinaigre de vin, 1 kilogramme de sucre, jus et pelures d’un citron, 1
racine de gingembre frais découpé en tranches - ou 1/2 cuiller à soupe de poudre
de gingembre, 1 tige de cannelle, quelques clous de girofl e (ou une pleine
cuiller à soupe environ, moulus).
Faire mijoter cette préparation et cuire dans celle-ci les dés de citrouille.
Mettre les dés de citrouille dans un bocal pour conserve. Réchauff er encore la
préparation, la faire épaissir. Verser la préparation sur les dés de citrouille et
refermer le bocal. Ne remplir les bocaux qu’au 1/3 !
Garder la citrouille à 90°C pendant 30 minutes environ dans l’appareil.
IB_71772_SEAD1800A1_LB2.indb Abs3:16IB_71772_SEAD1800A1_LB2.indb Abs3:16 09.11.2011 14:28:44 Uhr09.11.2011 14:28:44 Uhr
18


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