1 lb (450 g) cooking (tart) apples
2 tbsp (25 g) 1 oz butter
1/4 cup (50 g) 2 oz sugar
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2 tbsp (25 g) 1 oz butter
1/4 cup (50 g) 2 oz sugar
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
method
1. Peel, core and slice the apples.
2. Put them into a saucepan with 30 ml (2 tbsp) water.
3. Add the butter and sugar. Cover the pan and simmer gently until the apple is reduced to a pulp.
4. Beat the pulp until smooth, then rub the mixture through a sieve. Alternatively, puree in a blender or food processor.
5. Pour into a bowl and leave to cool.
6. In a separate bowl, whip the cream until stiff.
7. Fold into the apple puree.
8. Serve cold
2. Put them into a saucepan with 30 ml (2 tbsp) water.
3. Add the butter and sugar. Cover the pan and simmer gently until the apple is reduced to a pulp.
4. Beat the pulp until smooth, then rub the mixture through a sieve. Alternatively, puree in a blender or food processor.
5. Pour into a bowl and leave to cool.
6. In a separate bowl, whip the cream until stiff.
7. Fold into the apple puree.
8. Serve cold
serving amount
makes about 500 ml (17 fl oz)
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