METHOD:

Pour the lemon juice into a bowl of water

Cut the bases of any apples that do not sit flat, making sure not to remove too much of the base

Remove the cores from the apples, by making an incision with the point of a small knife just below the stalk, cutting through the core

Insert the corer at the base of the apple and slide up to the incision, twist the corer and you should be able to remove the core keeping the stalk at the top of the apple intact

Measure 1 cm up from the base and cut a parallel cut to the flat base, to give you a disc. Place the discs back into the acidulated water

Repeat this last process but from the opposite side, keeping the top of the apple with the stalk

Taking the centre piece of the apple, remove the skin and cut into wedges

Melt the butter in a sauce pan on medium heat

Add the apples and sugar and cook for 15 – 20 minutes

Place the apples in a food processor and blend until smooth

If the puree is too runny, then place back on the heat for a few minutes until thickened

Set aside and leave to cool

Transfer into an artist’s bottle or a sterilised jar

Recipe by:

DOWNLOAD RECIPE