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 eating apples, peeled, cored, and roughly chopped
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25–40g unsalted butter (optional)
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½–1 tsp vanilla extract (optional, for sweet dishes)
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1 tsp cider vinegar (optional, especially for savoury or pastry use)
Method
Preheat the oven to 180°C (fan 160°C). Spread the chopped apples in a single layer on a roasting tray.
Roast for 45–60 minutes, stirring once or twice, until the apples are very soft and deeply browned around the edges. Some pieces may look almost burnt — this creates the caramel flavour. Slower roasting gives a deeper result.
If using butter, melt it in a small saucepan over medium heat until it turns lightly nutty brown and smells toasted. Remove from the heat immediately.
Transfer the hot roasted apples to a food processor or blender. Blend on a low speed at first, then increase until smooth. Blending a larger batch helps achieve a smoother purée.
Add the browned butter (including the milk solids) if using. For sweet dishes, add vanilla extract. For savoury or pastry uses, blend in the cider vinegar.
Blend until completely smooth or leave slightly textured if preferred.
How to Use
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Serve warm or cold as a dessert base
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Use as a filling instead of mincemeat (dice fresh apple and fold through)
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Spoon alongside roast pork or duck
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Swirl into porridge or yoghurt
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Use in baking as a refined-sugar-free apple filling
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