A special apple sauce to serve with any roast pork dish. Try it on our spiced pork belly stuffed with prunes recipe, with a dash of our cabbage, onion and walnut compote for good measure, in order to achieve the perfect pork experience.
Serves 6
Ready in 35 minutes
Per serving:
135kcals
trace fat (no saturated)
10.2g protein
35.7g carbs
32.4g sugar
trace salt
1. Peel the quince and apple, cut into quarters, core and finely slice.
2. Put the sugar and juices in a medium saucepan over a low heat. Stir to dissolve the sugar, increase the heat and bring to the boil. Add the fruit, cover with greaseproof paper or a lid and simmer for 15-20 minutes, or until very soft. Set aside to cool.
3. Pour everything into a liquidiser and purée until smooth. If the purée seems a little thick, add a splash of water. Set aside in a pan, then re-heat gently when ready to serve.
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