Name: Miso Apple Puree
Yield: Makes about 600 g
Cuisine: British
Ingredients: Acidulated water (we use a mixture of lemon juice and water for ours), for dipping; 700 g green apples, unpeeled; 1 tbsp lemon extra virgin olive oil; 125 ml (½ cup) vinegar sugar syrup; 50 g miso glaze

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

700 g green apples, unpeeled
Acidulated water (we use a mixture of lemon juice and water for ours), for dipping
125

Europe
Oceania
Australia
United Kingdom
Sydney
Side dish
Mediterranean
Vegan

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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