We made this sauce as an incidental side to some duck legs and the side trumped the main … so much so that the legs will not be reviewed but this sauce definitely will! The revelation for us is the baking of the apples whole which seems to add something special.
Apple and blackberry sauce – to serve 4 (or more) on the side
- 4 large Bramley apples
- 150g blackberries
- a little icing sugar
Put the blackberries into a small pan with a tbsp of water and bring to the boil. Crush lightly with a fork.
Scrape the apple flesh off the skins into a bowl. Beat the sugar in with a fork and stir in the crushed blackberries.
(Original recipe by Nigel Slater, Tender: Volume II, Fourth Estate, 2010).