43 Apple Sauce

Main ingredients

• 350 g (¾ lb) apples (about 3 medium sweet apples)

1. Blanch the lemon zest in boiling water for seven or eight minutes. Drain and chop finely.
2. Peel and core the apples (you will have about 250 g (9 oz)).
3. Cut them in quarters and cook them for twenty minutes in the covered saucepan with the lemon juice.
4. When they are tender, put them into the liquidiser and reduce them to a fine purée with the