Apple, Pear and Peach Spread
50 minutes
This is a slightly tart puree which you can use on toast or muffins instead of butter. It keeps in the refrigerator for a couple of weeks.
Elaine Russell
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Ingredients
Serves: 48
- 500g green apples, peeled, cored and chopped
- 200g dried pears
- 200g dried peaches
- 1 1/2 cups (375ml) apple juice
- 1/2 cup (125ml) water
- 1/2 teaspoon ground mixed spice
- 1 1/2 teaspoons lemon juice, or to taste (optional)
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Place the apples, pears, peaches, apple juice, water and mixed spice in a heavy-based saucepan. Set the pan over a high heat and bring the fruit mixture to the boil, stirring occasionally.
- Reduce the heat to low and simmer, uncovered, for 30 minutes or until the mixture is reduced to a pulp and no liquid is visible on the surface. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
- Remove the pan from the heat and allow the mixture to cool slightly. Taste the mixture and stir in the lemon juice if it is too sweet.
- Transfer the fruit mixture to a food processor or blender and process to a thick purée.
- Leave to cool completely before serving. The spread can be kept, covered, in the refrigerator for up to 2 weeks.
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