Apple Sauce #2 recipe
information
Accompaniment to steamed fruit puddings. Cold, it makes a good filling for apple meringue
pie or cake.
ingredients
450 g (1 lb) cooking apples
15 g (1/2 oz) butter or margarine
grated rind and juice of 1/2 lemon
sugar (see method)
15 g (1/2 oz) butter or margarine
grated rind and juice of 1/2 lemon
sugar (see method)
method
1. Peel and core the apples and slice them into a saucepan.
2. Add 30 ml (1/2 tbsp) water with the butter and lemon rind. Cover the pan and cook over low heat until the apple is reduced to a pulp.
3. Beat the pulp until smooth, then rub through a sieve. Alternatively, puree the mixture in a blender or food processor.
4. Return the puree to the clean pan and reheat.
5. Stir in the lemon juice, with sugar to taste.
6. Serve hot or cold.
2. Add 30 ml (1/2 tbsp) water with the butter and lemon rind. Cover the pan and cook over low heat until the apple is reduced to a pulp.
3. Beat the pulp until smooth, then rub through a sieve. Alternatively, puree the mixture in a blender or food processor.
4. Return the puree to the clean pan and reheat.
5. Stir in the lemon juice, with sugar to taste.
6. Serve hot or cold.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
