MF's pink apple puré recipe, a knitter's delight!

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Marie-France's puré is the ideal recipe to get through fall. Here is her simple recipe!

compote gibou


  • 1.36kg/3lb of Empire apple or other 
  • 1 cup of water
  • Sugar for flavour 
  • Cinnamon for flavour


  • Cut the apples into thick slices without removing the peel, remove the apple cores. 
  • Add the cup of water.
  • Simmer 15 minutes or until apples are cooked.
  • Pour everything through a flat strainer in order to separate the apple peels from the puré of the cooked apples.
  • Add sugar and cinnamon.

Enjoy !


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