Swiss Tender With Fruit, in Compote, Dried, and Fresh Rectified

Swiss Tender With Fruit, in Compote, Dried, and Fresh Rectified

Ingredients:
3 pounds of smoked pork shank (Tender)
Spices:
1 cup tea apricot jam, or a cup of molasses, or honey
1 cup brandy tea
1 can of pineapple syrup
1 glass of orange juice
1 tablespoon full of cloves of India


Garrison:

2 cups cooked (unpeeled) nuts and skin
2 cups (tea) of black plums
1 cup (tea) cleaned nuts
6 apples peeled, without seeds, cut in half
6 teaspoons or raspberry jam, apricot or strawberry jam,
1 glass of cherries in drained syrup
8 miniature pears (mini pears), cooked in gooseberries or red wine
1 can of figs in syrup, drained

Way of preparing:

Trim the loaf in a loaf, and in each corner a clove, then brush with apricot or molasses jelly.
Put the tender in a baking dish lined with aluminum foil and put down the syrup of the pineapple mixed with the orange juice
Bake Mode:
Cover the tender with aluminum foil bake in a medium preheated oven at 160 º C, then remove the foil and leave it to brown well

Cook the apples carefully so they do not get too soft.
Fill each half with a tablespoon of strawberry jam, or place a cherry
Chestnut caramel syrup

2 cups (tea) sugar
1 cup of water
2 tablespoons of vinegar preferably white
1 tablespoon butter

Way of preparing:

Melt the sugar until it is caramelized (guaraná color) Be careful not to let the syrup burn that gets bitter (discard) Add the hot water to the butter, and the vinegar leave on the fire until a uniform syrup
Way to Pass the Chestnuts in the Syrup:
Dip the nuts (already cooked with the skin), then remove with a skimmer, let it drain well, place on paper
Serving or Tender mode:
Slice the thin tender, eat the electric knife in the middle.
Put the tender on a stainless steel platter and around garnish with halves of the apples, in the center of each one a teaspoon of strawberry jelly
Spread round the caramel nuts and black plums without the core, walnuts the compote of whole figs and small pears, baked in gooseberry or wine, or red vegetable dye.
Beware of the dye, some people have allergies to red, yellow or green color;

II - Option for monitoring

1 large bunch of Italy grapes
4 to 6 raw apples dug, filled with apple puree or chestnut puree see apples puree, on the stuffed fillet of Nonna

Icing for the Grapes:

3 egg whites without knocking
1 cup of icing sugar or refined sugar (beaten in the blender) to tune.
Pass the grapes in the egg whites without knocking, then in the sugar, let dry well in a sieve
Note:
Use pasteurized whites.
If you prefer instead of whites, use colorless gelatine without diluted flavor as directed by the manufacturer.