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Cold Chantilly Apple Sauce

ingredients

makes about 500 ml (17 fl oz)
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)

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

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