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.
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