- 2 1/4 pounds apples
- 1 pinch grated lemon zest
- Superfine sugar
Cut the apples in quarters, remove the stems and any damaged parts, but do not peel or core them.
Put in a nonreactive pan with 1/2 cup water. Cover and cook over low heat for 15 to 20 minutes.
Process in a blender until smooth. Mash through a fine-mesh strainer with a wooden spoon to remove any seeds. Stir in the lemon zest and sugar. Transfer to a serving dish and serve cold.