Apple & Apricot

with a pinch of cinnamon

The sweet and juicy apples in this recipe are balanced perfectly by the tangy richness of the fresh apricots. A pinch of cinnamon lifts and warms this classic puree which can be enjoyed on its own or swirled into full fat Greek yoghurt or porridge.


  • 200g organic apples, (e.g. gala or Pink Lady’s), peeled and cored (around two apples)
  • 30g fresh ripe apricots (about 2 small or 1 large) peeled and cored (if not in season you can soak 2 dried, unsulphered dried apricots in a little boiling water for 15 minutes and whizz up with the apple)
  • ½ tsp cinnamon


  • Place the chopped apples in a pan, add a little water and simmer for five minutes until soft.
  • While the apple is cooking you can skin the apricots. Prepare a bowl of ice cold water, then score crosses into the top and bottom of the apricots and place in a pan of water that has been boiled.
  • Leave for 30 seconds, then remove and place into the bowl of ice water and leave for a minute.
  • Take out the apricots and you should be able to easily remove the skin. Then you can cut the apricots in half and remove the stone.
  • Add cinnamon to the apples and apricots, mix, and puree.