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Orchard Puree |
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| Written by Lorraine Kelly with Anita Bean | |
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Ingredients
1 eating apple, peeled, cored and finely sliced 1 pear, peeled, cored and chopped
Method Put the apple and pear in a saucepan with approximately 4 tablespoons of water. Bring to the boil, cover and simmer for 10 minutes. Stir occasionally, checking that the fruit has not caught the bottom of the pan. Alternatively, microwave on high power for 4 minutes. Blend to a puree, adding a little cooled boiled water if necessary.
TIP Use ripe naturally sweet fruit. This puree can also be done with just apple or pear.
Storage: 24 hours in the fridge; 4 weeks in the freezer Preparation: 5 minutes plus 10 minutes cooking time Nutrition: Good source of Fibre, Vitamin C, Potassium
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