Apple and Pear Puree is an easy and simple recipe. We enjoy eating it in lots of dishes such as yogurts, muesli, cakes and pancakes. I even use this as the fruit part of my Very Quick Spicy Fruit Crumble recipe too. It’s a great go to food if I need a quick dessert. The puree is simple but delicious. It takes no time at all to prepare or make and it is filled with goodness.
These fruits are a good source energy-producing nutrients and they contain important vitamins like A and C. Also they provide the body with small amounts of all eight B vitamins and they are rich in folate. Apples and Pears also provide us with several essential minerals including calcium, iron, magnesium and phosphorus.
They are rich in dietary fibre, especially soluble fibre. Soluble fibre forms a gel when mixed with the liquid digestive process and allowing you to obtain maximum nutrition from your food. Consuming soluble fibre can help to lower the risk of heart disease and type 2 diabetes.
When made into a puree with the other ingredients in this recipe they taste yummy. The only part that takes time is the peeling and chopping of the apples. It’s a job I find quite therapeutic and relaxing. So for me the peeling part is not an issue and once it’s done I simply put the apples on the stove and leave them to cook. Once the apples are soft they can be pureed and then stored in a jar. It a deliciously simple recipe.
Makes about 1 litre
- Sharp knife
- Chopping board
- Large saucepan
- Measuring jug
- Apples x 6 – 8 eating apples
- Pears x 6 -8
- Water x 60mls
- Lemon x 1 juice and zest
- Cinnamon x 1 tbsp
- Start by peeling, coring and chopping the apples and pears. Roughly chopped is OK.
- Put them into the large saucepan along with the 60mls of water or enough to cover the base.
- Next remove the skin from the lemon using the zester.
- Once all the skin is removed, cut it in half and use the fork to squeeze the lemon.
- Be careful of any pips, use a spare bowl to squeeze the lemon juice in and then remove the pips before pouring over the apples, if necessary.
- Add the cinnamon and put on a high heat to bring to the boil.
- Then place on a lower heat and leave to simmer for 15 – 20 minutes.
- Or until the apples and pears have softened.
- Remove from the heat and leave to cool.
- Once the mixture has cooled, it can be left like this and used in an apple crumple or it can be pureed and stored in a glass jar.
Apple and pear puree can be stored in the fridge for about 2 – 3 weeks. The lemon juice helps to keep the puree fresh for a long time. It can also be frozen as well. As I mentioned earlier it’s great in desserts but can be used in savoury dishes as well. I have used it in my Chickpea Burgers recipe instead of date syrup and it tasted great. It makes a great egg replacement in foods like burgers for those who have an allergy to egg. However you decide to eat it, as always, enjoy.