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Apple Purée

Yield: Yields about 1 cup.


  • 2-1/2 lb. apples (about 6 medium), peeled, cored, and chopped
  • 1 to 2 Tbs. water


  • In a heavy-based pan, cook the apples with the water over low heat, stirring often, until the fruit reduces to a slightly caramelized, thick purée, 1-1/4 to 2 hours.


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