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.
Cover with a lid, then once it comes to a boil, reduce slightly to low heat, then simmer for 10 minutes.
The chopped pieces will swell and look like this. Let sit until the residual heat dissipates.
Use a masher or fork to mash the apples with the liquid, then strain through a sieve.
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.
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.
When I made this, I used 1 large apple that weighed 450 g and produced 420 g of purée. This purée is best made with fleshy apples like Jonathan, Jonah Gold, or Orin apples. In cooking, you can use it in curries, as sauce for pork sauté, or in yakiniku (grilled meat) sauce. In sweets, use it as topping for yoghurt, jelly, bavarois, or no-bake cheesecakes.