Esta compota de maçã e amêndoa é um verdadeiro deleite de outono. A combinação clássica da maçã com canela é elevada pela textura crocante das amêndoas, criando um doce caseiro que é perfeito para barrar no pão, acompanhar queijos ou simplesmente comer à colher.

Ingredientes

  • 5 maçãs descascadas, lavadas e cortadas aos bocadinhos (usei 3 royal gala e 2 verdes)
  • 1/2 colheres sopa de canela
  • 1 chávenas de água
  • 2 chávenas de açúcar
  • 1 chávenas de amêndoas laminadas e quebradas

Preparação

  1. Coloque as maçãs num tacho com a água, o açúcar e a canela.
  2. Leve ao lume a ferver em lume brando até formar ponto de estrada e as maçãs se desfizerem, mexendo de vez em quando.
  3. Por fim envolva as amêndoas e mexa de forma a ficarem envolvidas. Deixe arrefecer e distribua por frascos esterilizados.

Capture the cosy flavours of autumn in a jar with the English version of this delightful recipe.

Apple and Almond Jam

This recipe is a wonderful way to preserve the comforting taste of autumn apples. It’s a simple, rustic jam that combines the natural sweetness and tartness of apples with the warm spice of cinnamon and the delightful, nutty crunch of flaked almonds. The result is a wonderfully textured and flavourful preserve that’s far more interesting than a standard apple sauce.

The use of two different types of apples—sweet Royal Gala and tart Granny Smith—is a clever trick to achieve a perfectly balanced flavour profile, with both sweetness and a pleasant tang. The almonds are added at the end of the cooking process, which ensures they retain some of their texture and don’t become too soft, providing a lovely contrast to the soft, cooked-down apples.

This jam is incredibly versatile. It’s perfect spread on hot, buttered toast or crumpets, swirled into porridge or yoghurt, or served alongside a cheese board—it pairs particularly well with a sharp cheddar or a creamy brie. It also makes a wonderful filling for tarts and pastries.

Ingredients

  • 5 apples, peeled, washed, and finely chopped (the original recipe uses 3 Royal Gala and 2 Granny Smith)
  • 1/2 tbsp cinnamon
  • 1 cup of water
  • 2 cups of sugar
  • 1 cup of flaked and broken almonds

Method

  1. Place the chopped apples in a large, heavy-based pan with the water, sugar, and cinnamon.
  2. Bring to a gentle boil over a low heat, stirring from time to time. Let it simmer until the apples break down and the mixture thickens and reaches the setting point. This is known in Portugal as “ponto de estrada” (road point), where you can draw a line through the jam on the back of a spoon and it leaves a clear trail.
  3. Finally, stir in the almonds to ensure they are well combined. Let the jam cool slightly before carefully pouring it into sterilised jars.