This apple and fennel sauce is the perfect addition to any pork dish. My favourite is pork belly. But if I do not have time to slow roast a belly I will make pork chops.
Dave and I do as much barbecuing as possible regardless of the weather. One of the things we love to put on the braai (BBQ) is pork rashers. Dave salts the skin and then skewers them together. He renders down the fat on the grill before separating them and cooking them. We eat these with apple sauce and as luck would have it, I ran out during our holidays. I had some left over fennel fronds and some apples that I had brought home with me from the office and so I decided to make an apple and fennel sauce. I know apples and fennel go well together in a salad, and they go just as well together in a sauce. The sauce does not have the most attractive colour, but the taste is fantastic and I can recommend that you make this and some pork and put it to the test.
- 365g apples - after coring, chopped
- 175g fennel stalks and fronds
- 150mls water
- 15mls sugar - I used fructose
- 15mls lemon juice
- Generous grind of freshly ground black pepper
- Place the apples, fennel, water and sugar into a large sauce pan and bring to the boil
- Reduce the heat, cover and leave to simmer for 1 hour
- Leave to cool and purée until smooth
- Mix in the lemon juice and add the pepper
- Pass through a chinois and place into a sterilized glass jar
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What I blogged:
- one year ago – Orange Berry Muffins
- two years ago – Friday’s Food Quiz
- three years ago – Something Savoury Challenge