You shouldn't consider apple puree exclusively children's dish. It can become fine addition to pies, pancakes, fritters, cheesecakes. And in Belgium and Holland, apple puree can be served as sauce to French fries.
It is required to you
- 500 g of apples
- 2 tablespoons of lemon juice
- 100 g of sugar
- 5 tablespoons of cold water
Instruction
1. Apple puree will turn out more tasty if you take for it slightly sourish grade of apples. It is possible to let the fruits which were stale, become sluggish and soft which just like that are already to puree nobody will be.
2. Peel apples, cut them on 4 parts, remove a core from each of them. Cut quarters with small slices, put them in a pan, water with lemon juice that apple pulp didn't darken under the influence of oxygen. Add water and sugar to a pan, cover, put on fire and bring to the boil.
3. Uncover a pan, lower fire to a minimum, continue to cook at periodic stirring of 10-15 minutes. Duration of cooking depends on a grade and a condition of apples.
4. As soon as apple slices begin to collapse, remove a pan from fire, cool it. Turn the cooled-down apples into puree by means of the blender or the food processor. If you don't have neither that, nor another, wipe apples through a sieve.
5. It is possible to serve puree as as sauce or a stuffing and as quite independent dish. It is possible to store the made apple puree in the fridge within 2-3 days.