Apple Sauce
Apples poached in lemon syrup a few at a time and lifted out the moment they soften, so they keep their shape instead of collapsing into purée. The syrup goes back over at the end.
Ingredients
- tart apples — 8 pcs
- sugar — 200 g
- water — 240 ml
- lemon peel — 1 strip
Instructions
- Quarter, core and peel the apples.
- Boil the sugar, water and a thin strip of lemon peel together for seven minutes to make a syrup.
- Fish out the lemon peel.
- Add just enough apple to cover the base of the pan and watch it closely.
- Lift each piece out as soon as it turns soft, and repeat until all the apple is cooked.
- Boil the remaining syrup down a little and strain it over the apples.