Apple And Fennel Sauce
Makes enough for: 1 batch sauce
Ingredients
- 365 g apples (weight after coring), chopped
- 175 g fennel stalks and fronds
- 150 mls water
- 15 mls fructose
- 15 mls lemon juice
- Generous grind of freshly ground black pepper
Method
- Place the apples, fennel, water and fructose into a large saucepan 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