Symphony of Fruit Purées

• 250 g (9 oz) apples, peeled, cored and sliced
• juice of 1 lemo

Cook the apples until soft in a minimum amount of water with a little lemon juice and sugar. Allow to cool and strain through a fine sieve. Thin down with a little apple juice if necessary. Chill.

Bring blackcurrants to the boil in a very little water, lemon juice and sugar. Allow to cool, then purée and strain through a fine sieve. Thin down if necessary with a little of the mineral wa