BUT­TER UP YOUR AP­PLES FOR A SWEET SPREAD

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: MAG­GIE COOPER WEEK­END COOK

Ap­ples are in sea­son and there­fore in plen­ti­ful sup­ply, which usu­ally equals af­ford­able.

There’s noth­ing nicer than bit­ing into a crisp, sweet/tart ap­ple. The sea­son for my per­sonal favourite, pink lady, is rel­a­tively short if you ig­nore their early ap­pear­ance in the pro­duce sec­tion of your supermarke­t. Chances are they will be “birth­day ap­ples”, fruit left from the end of last sea­son which have been in cold stor­age for close to a year.

An easy way to ex­tend the ap­ple sea­son in your kitchen is to make a batch of ap­ple but­ter. I make mine in my slow cooker, and noth­ing could be eas­ier. You can spread it on toast or bread, pour it over ice cream, or use to sweeten muffins or cakes. I use any ap­ple other than a granny smith for this recipe. While grannies are great for pies and bak­ing, the ap­ple but­ter calls for a sweeter fruit.

Con­se­quently, I use as lit­tle sugar as pos­si­ble in this ap­ple but­ter recipe, so it’s best not to bot­tle it as it could form mould. In­stead, di­vide it into 1-cup con­tain­ers and freeze. It will keep for three months in the freezer. Thaw overnight in the fridge and use within a week once thawed. I trans­fer it to a pretty jar to serve at the ta­ble.

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