This apple puree is the first episode of an experiment I want to try. In some of my vegan desserts I used mashed banana to bind the batter but now I want to try with apple as well.
Not only because the Dutch don’t like bananas but also because some readers often ask me if it’s possible to replace banana. So in a few minutes I prepared a really good and versatile apple puree.
I made sure it is very dry in anticipation of using it in some desserts. I added 2 tsp of brown sugar and a little lemon juice but both are optional. If you prefer you can make it without them and then add, for example, some cinnamon later, depending on how you want to use it.
The recipes I want to try making with this apple puree are these:
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 14 oz total
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 4 apples
- 2 tsp brown sugar (optional)
- 2 tbsp lemon juice (optional)
- Total points (14 oz) = 1 WW point
- Points for 1 serving (4 oz) = 0 WW points
Tools
- Deep pan
- Potato ricer
- Immersion blender
Steps
First, cut the apples into quarters, remove the core and the peel. Cut them into small pieces.
Put the apples in a deep nonstick pan and add, if you want, the sugar and the lemon juice. If you don’t use them then add 1 tbsp of water.
Cook covered over medium heat for about 15 minutes, stirring occasionally.
After 15 minutes the apples should be soft so you can mash them. I used my manual potato ricer, as you can see in the photo, but if you prefer you can use an immersion blender.
Let the apples dry for another 5 minutes without the lid.
Let it cool and our apple puree is ready! Nice, right?
I weighed it cold and it’s exactly 400 g, but of course it depends on the apples you use. Still, preparing it is super simple and I don’t know why I never made it before.
Now I just have to try it as a substitute for banana and see if it binds the ingredients well. Follow me for the experiments and let me know if you’ve made it too. I look forward to your comments below or in my Facebook Club!
Enjoy!
By Giovanna Buono
Storage
This compote can be stored in an airtight container in the fridge for at least 3 days. Alternatively, it can be frozen in cubes, for example in an ice cube tray.
FAQ (Questions and Answers)
Can I make it without sugar and lemon?
Certainly you can. I used both because, in theory, sugar and lemon help release water from the apple and I wanted it to be very dry since I will then test it in desserts.
Which apples to use?
The choice is up to you. I prefer medium-sweet ones like Royal Gala.
Potato ricer or blender?
As mentioned before I used the manual potato ricer. With a bit of patience it still becomes smooth and you don’t have to wash the immersion blender! But if you want it super smooth then use the immersion blender.
Can I leave the peel on the apples?
I would say yes if the apples you use are organic and not chemically treated on the surface. However, if you leave the peel on I recommend using the immersion blender.
How much puree to use instead of mashed banana?
Good question! I’ll have to answer that later after some experiments. I’ll start with 120–150 g of puree (about 4–5 oz) instead of a large banana and then see…
Can I give it to children?
I would say yes but it’s better to use untreated apples and not add sugar, especially if you want to give it during weaning.
