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Really more of a condiment than a sauce, this tart purée is usually served
cold or warm, rather than hot. It typically accompanies roast pork or duck, but is also good with cold meats and savoury pies.
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Ingredients |
225 g / 8 oz tart cooking apples
30 ml / 2 tbsp water
1 thin strip lemon rind
15 ml / 1 tbsp melted butter
15-30 ml / 1-2 tbsp sugar
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Method:
1. Using a sharp knife, peel, core and slice the cooking apples.
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2. Place the cooking apples
in a saucepan with the
water and lemon rind. Cook,
uncovered, over a low heat
until very soft, stirring
occasionally.
3. Remove the lemon rind, then beat the apples to a pulp
with a spoon or press through a sieve.
4. Stir in the butter and add sugar
according to taste.
5.
Allow to cool a little before serving.
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