Potato Pancakes with apple and mulled wine purée

How wonderful it smells: anticipation is in the air! Get that Christmas market feeling at home and get into the Christmas spirit with crispy potato pancakes with delicious apple and mulled wine mousse.

Drei knusprige Kartoffel-Reibekuchen auf einem weißen Teller, serviert mit einem fruchtigen Glühwein-Apfelmus. Dekoriert mit einer frischen Orangenscheibe und Minzblättern. Im Hintergrund Gewürze wie Zimtstangen, Sternanis und Orangenscheiben sowie eine Tasse dampfender Glühwein mit einer Zimtstange. Das Besteck liegt auf einer olivgrünen Stoffserviette, arrangiert auf einem dunklen Untergrund.

Ingredients

For 2-3 people:

2 packs of Pahmeyer potato pancakes (300 g each)

For the mulled wine:

750 ml dry, strong red wine
1 organic orange
2 sticks of cinnamon
2 star anise
5 cloves
100 g brown sugar

For the apple mulled wine puree:

1500 g apples
250 ml mulled wine
100 g brown sugar
1 stick of cinnamon
1 tbsp lemon juice

Preparation

Prepare the potato pancakes according to the packet instructions.

Mulled wine:

Wash the zest of the organic orange in hot water and dry. Grate the peel.
Halve the oranges and squeeze.
Place in a pan with the spices and sugar and heat slowly with the red wine over a medium heat.
The temperature is right when a slight foam forms.
Turn the heat down and leave to infuse for approx. 30 minutes.
Pour the liquid through a fine sieve and warm the mulled wine before serving.

Apple mulled wine purée:

Peel the apples thinly, remove the core and cut into smaller cubes.
Heat together with the remaining ingredients in a pan for approx. 10-15 minutes.
Turn off the heat and leave the apple mulled wine purée to infuse and remove the cinnamon stick.
The apple and mulled wine mash tastes great warm or cold with the Reibekuchen.

Tip: For a child-friendly preparation, simply replace the red wine with red grape juice.