Recipes
Burnt Apple Puree
This deeply caramelised apple purée tastes almost like toffee, yet it’s made using only apples. Slow roasting draws out the natural sugars, creating a rich, complex flavour without adding refined sugar. Beautiful in both sweet and savoury dishes.
Ingredients
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6-8 whole apples. Leave the stalks, seeds, and cores in (you can core them before if you would prefer but it’s not necessary).
Method
Preheat the oven to 180°C (fan 160°C). Place the whole apples on a roasting tray.
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Roast for 50 minutes, until the apples are very soft and look almost burnt. This creates the caramel-like flavour.
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Transfer the roasted apples to a food processor or blender. Blend on a low speed at first, then increase untilcompletely smooth. Blending a larger batch helps achieve a smoother purée.
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Tips
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This can be used in both sweet, or savoury dishes, or enjoyed on its own swirled into porridge or yoghurt.
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Use in baking as a refined-sugar-free apple filling
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It’s great alongside pork dishes
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Optional extras:
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Try adding browned butter (including the milk solids) for a richer puree.
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For sweet dishes, add a dash of vanilla extract.
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To go alongside savoury dishes and meats, a splash of apple cider vinegar works well in this.
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