Rosé Apple Sauce
This apple sauce probably won't last long in your fridge as it is good enough to eat by the spoonful
Makes enough for: 1 batch sauce
Ingredients
- 180 mls rosé wine
- 4 pink apples, peeled, cored and chopped
- 1 lemon, zest only
- 15 mls fresh thyme leaves
- 45 g butter, cubed
- Salt and freshly ground black pepper to season
Method
- Place the wine into a sauce pan
- Bring to the boil over a high temperature and leave for 1 minute
- Add the apples and the lemon zest
- Reduce the heat, cover and summer until the apples break apart
- Remove from the heat, stir in the thyme and leave to cool until warm to the touch
- Purée using a stick blender until smooth
- Add the butter, cube by cube, blending the entire time
- Once all the butter has been incorporated, season to taste
- Place into a sterilized glass jar
- Refrigerated until needed
Notes
If you do not have a stick blender, use your food processor or liquidizer. The sauce is best served at room temperature, or warmed up if you prefer it that way.