Apple purée is a great way to use left over apples and easy to make. It is great with pancakes or rösti and ... saves wasting food.
Recipe
1.
Peel, quarter and core apples. Cut apple quarters into 2 cm pieces. Wash the lemon and thinly peel a large piece of lemon peel. Squeeze out the juice and mix with the apples.
2.
Bring five tablespoons of water, lemon zest, cinnamon, sugar and apples to a boil in a saucepan and cover and simmer for 15 minutes on a gentle heat.
3.
Remove the lemon peel and cinnamon. Puree the apples with a blender or mash them with a fork.
Peel, quarter and core apples. Cut apple quarters into 2 cm pieces. Wash the lemon and thinly peel a large piece of lemon peel. Squeeze out the juice and mix with the apples.
2.
Bring five tablespoons of water, lemon zest, cinnamon, sugar and apples to a boil in a saucepan and cover and simmer for 15 minutes on a gentle heat.
3.
Remove the lemon peel and cinnamon. Puree the apples with a blender or mash them with a fork.
Storage and shelf life
Preserved in a jar it can be used for around a year when stored in the dark.
Keep fresh apple purée covered in the refrigerator and eat within 2 days.
You can also freeze apple purée.
Pour the cooled apple purée into portions in a container, spread it flat, close and freeze. Defrost completly before use and do not reheat. Do not keep it longer than 3 month in the freezer.
Keep fresh apple purée covered in the refrigerator and eat within 2 days.
You can also freeze apple purée.
Pour the cooled apple purée into portions in a container, spread it flat, close and freeze. Defrost completly before use and do not reheat. Do not keep it longer than 3 month in the freezer.
Image: Adobe Stock
Ingredients
for 4 people
- 1 kg of left over apples
- 1 unwaxed (if possible organic) lemon
- 1 cinommon stick
- 4 table spoons of sugar
- 5 table spoons of water