Jocasta Innes

Spiced Apple Purée

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
The Paupers Cookbook
The Paupers Cookbook

By Jocasta Innes

Published 2014

  • About

Most apple purées are plain stewed apples given a hopeful and vigorous stir with a wooden spoon. The result is a watery mush. It takes a minute longer to convert this into the proper velvet-smooth consistency, but this minute is crucial.

Ingredients

  • 1 kg (2 lb) cooking apples
  • 4 cloves
  • a

Method

Peel, core and slice the apples. Put them in a saucepan with the cloves, cinnamon and enough water to cover. Cook gently until the apples are soft, then add sugar to taste. Press the apple mixture through a fine sieve, removing the cloves. (The sieving is vital because it removes the little fibres and gives a smooth purée. Use a plastic sieve if possible.) Stir in the butter and leave to cool.