Method :
-
Boil 3/4 cup Champagne or sparkling
white wine in a saucepan for 1 minute.
-
Add 4 green apples, peeled, cored and
chopped, and 1/2 tsp finely grated lemon rind.
-
Cover and simmer until the apple is
tender.
-
Stir in 1 tbsp finely chopped fresh
thyme and leave to cool for 5 minutes.
-
Puree the apple mixture in a food
processor, then gradually add 45g chopped butter, processing after
each addition.
-
Season to taste with salt and freshly
ground black pepper and serve warm.
-
Traditionally served with roast pork.
Makes 2 cups (500ml)
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