FruitAlison Lambert


FruitAlison Lambert
Apple puree is simple enough to make and is a good thing to have around, as a base for breakfast, or any number of puddings.

Makes about 350g

500g cooking apples

1 tsp cinnamon (optional)

A pinch of lemon zest

Caster or raw sugar to taste


Cut the apples in quarters, remove the stalks and any damaged parts, but do not peel or core them.  Put into a pot with 120ml water.  Cover and cook over a low heat for 15-20 minutes.  Process in a food processor until smooth or pass through a fine sieve – discarding pips and skin. Transfer to clean container, cover and refrigerate for 2-3 days.