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Apple Sauce #2

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)

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.

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