Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Apples with cardamom and lemon syrup
Apples with cardamom and lemon syrup can be kept in the fridge for as long as a week if they’re well preserved.
Ingredients
16 cardamom pods
2 cups of water
juice of 5 lemons
200 g of sugar
3 medium-size red apples
Preparation
Clean the apples well and cut them into 8 slices, leaving the skin. Gently squash the cardamom berries with a heavy object. Add the pods, water, lemon juice and sugar in a nonstick medium-size pan and bring to a boil over high heat. Turn the heat down and simmer for about 5 minutes.
Add the apples to the syrup and bring to a boil; if necessary, cover the pan with a saucer so that the apples are completely plunged into the syrup. Let the mixture boil over low heat for about 10 minutes, until the apples are tender.
Remove from heat and let the apples cool without taking the lid off for about an hour. Apples with cardamom and lemon syrup can be kept in the fridge for as long as a week if they’re well preserved.
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