Original text of the recipe: “Boil with a little water ½ kg of bacon (no need to break the grapes on the grapes.) Pass through the sieve, and add as much water as we have 1 liter of juice. Add 4 tablespoons of sugar, and when the juice is boiled, add 150 grams of gris. Mix in one and after the stew has been boiled, pour into a bowl, watered before with water. the table is over. Source: 101 kinds of fruit, Sanda Marin, 1943
500 g red currants
6 tablespoons of sugar
150 g gris
the water
a little sugar vanilla powder
a few cranberries for the ornament
wash the bacon and boil it with water to cover it
the cooked bacon and the juice are passed through a strainer, pressing well with a wooden spoon so that it passes as much pulp as possible (only sticks, peels and codons)
the juice streaked with bacon is filled with water so we have 1 liter of liquid that is boiled together with the sugar until boiled
add a little bit of the grape, stirring continuously with a beef until the gris is boiled
boiled grated is put in a moist form with cold water (or in several forms for individual gates) and placed in the refrigerator
before serving, overturn the mold / mold, powder with vanilla sugar and decorate with fresh currant
is served
The amount of sugar is made to taste, and I have chosen to add 2 tablespoons of sugar to the quantity indicated in the original recipe (ie instead of 4 tablespoons of sugar to put 6 tablespoons) because I tasted the wheat when it was boiled and I (I used red currants that are more sardonic and maybe for this reason)
I put the mold in individual silicone shapes after I wet them with cold water.
Fresh or frozen currants can be used.
Pineapple with bacon – a simple, tasty, seasonal and very appetizing dessert!
