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Basic Apple Purée

Basic Apple Purée

This purée is made from stewing apples without letting it darken. It's a basic purée I use whenever I need it for sweets or cooking. It's handy to make a large amount, then stock in the freezer.

Ingredients

Apple
as needed (see Helpful Hints)
Water
as needed

Steps

1. Peel the apple skins, chop them up, and put them in a pot. Fill the pot 1 cm high with water, and stew on low-medium heat.
2. Cover with a lid, then once it comes to a boil, reduce slightly to low heat, then simmer for 10 minutes.
3. The chopped pieces will swell and look like this. Let sit until the residual heat dissipates.
4. Use a masher or fork to mash the apples with the liquid, then strain through a sieve.
5. It should look like this. It's so smooth and fine that it can be safely served to infants as baby food or to the elderly.
6. You can also stock in in the freezer like this.

Story Behind this Recipe

Since purée from raw apples darkens, I make them from stewed apples.