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Miso Apple Puree
Preparation info
- Makes about
600 g
- Difficulty
Easy
Appears in
Published 2023
Ingredients
700 g - Acidulated water (we use a mixture of lemon juice and water for ours), for dipping
125
Method
- Core and quarter the apples, placing pieces in the acidulated water as you go to prevent browning. Drain apple and place in a cryovac bag with the vinegar syrup. Vacuum and seal the bag. Place in a steamer set over a saucepan of simmering water. Steam for 30 minutes or until apple is soft and mushy.
- Place the apple mixture in a fine sieve and set aside for 5 mi
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