Apple Purée
Ingredients
- 1 kg of left over apples
- 1 unwaxed (if possible organic) lemon
- 1 cinommon stick
- 4 table spoons of sugar
- 5 table spoons of water
Method
1.
Peel, quarter and core apples. Cut apple quarters into 2 cm pieces. Wash the lemon and thinly peel a large piece of lemon peel. Squeeze out the juice and mix with the apples.
2.
Bring five tablespoons of water, lemon zest, cinnamon, sugar and apples to a boil in a saucepan and cover and simmer for 15 minutes on a gentle heat.
3.
Remove the lemon peel and cinnamon. Puree the apples with a blender or mash them with a fork.
Storage and shelf life
Preserved in a jar it can be used for around a year when stored in the dark.
Keep fresh apple purée covered in the refrigerator and eat within 2 days.
You can also freeze apple purée.
Pour the cooled apple purée into portions in a container, spread it flat, close and freeze. Defrost completly before use and do not reheat. Do not keep it longer than 3 month in the freezer.
