13 October 2011
As many apples as you have to spare
Source: Saturday Kitchen
Peel, core and chop the apples in any fashion you like, keep in a bowl of water with a squeeze of lemon if you have a lot to do.
Place in a large pan (I use a jam pan) with enough water to allow the apples to cook
Bring to the boil and simmer until all the apple pieces are soft
Strain the water from the apples
Weigh the pulp
Place the pulp back into the pan, then weigh sugar to half the weight of the apple pulp
Add to the pulp and warm slowly to disolve the sugar
Once sugar granules are gone, bring to boil and cook gently until all water has gone and apple puree is rich and syrupy.
Keep in the fridge, or it will freeze well. The butter does not freeze solid because of the sugar but its enough to keep ot fresh.
So many uses, fruit tarts, with ice cream, custard ooh anything
Classic tart combo of almond frangipane and fruit.
The picture shows the before sugar right and after cooking with sugar left.
Chopped raw apple
Strained cooked apple pulp
Apple pulp with sugar