Make the purée up to 3 days in advance and refrigerate until ready to serve.
Peel, core, and thinly slice the cooking apples and place the slices in a saucepan; toss with the lemon juice, to avoid browning.
Add the apple juice and sugar, and place the pan over a medium heat. Bring slowly to the boil, reduce the heat, cover, and simmer for 35–40 minutes, or until the apples are reduced to a pulp, stirring occasionally and breaking up with a wooden spoon.
Remove from the heat and allow to cool slightly, then press through a sieve to make a purée.
Divide most of the purée between 4 individual glasses, and, if desired, top with Greek yogurt and decorate with the apple slices.
- 1.2 kg cooking apples
- 1 tbsp lemon, juice
- 100ml apple juice
- 75g caster sugar
- 6 tbsp Greek yoghurt, to serve (optional)
- 1 red dessert apple , sliced, tossed in lemon juice, to serve (optional)
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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