Quince & Apple Purée
This is a delicious autumn fruit blend, which you can simply eat on its own off a spoon, dollop over granola or porridge, or include in an oat bake. Quince tastes slightly citrusy, without the sharpness of lemon or lime, and it pairs beautifully with apple to make the most scrummy fruit purée.
Quince is a large ‘ugly’ yellow pear-shaped fruit that is ripe from September to November in the UK. It is also widely available in the Middle East and the US. The flesh goes pink when it is cooked.
As well as being a culinary delight, quince also has some therapeutic value. Studies have found that quince can help with nausea, gastritis and reflux and it is safe to take when pregnant and for babies who have already weaned onto solid food. Just avoid the honey for babies under the age of 12 months.
It’s easy to make vegan (see notes below).
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Quince & Apple Purée
Ingredients
Instructions
- Peel and core the quince and apple, then finely slice. Put into a small saucepan with the lemon juice, honey and water, and bring to a simmer. Cover with a lid, and continue to simmer for around 20 minutes, until the fruit is soft. Add a little more water if needed.
- Set aside to cool, then tip into a blender and blitz until smooth. Add a little more water to loosen if required.
- The sweetness will vary a lot depending on the fruit, so if you find it too sweet, add the white miso and blitz again. If it isn’t sweet enough, add a little more honey.
Notes
- A vegan option is to switch the honey for maple syrup or coconut sugar.
- Freeze individual portions in an ice cube tray, they will keep for up to 3 months in the freezer.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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