Apple and Lemon Verbena Sauce
Updated: Mar 5
This sauce has a piquant flavour that beautifully compliments pork.
I added sweet cecily to the recipe as my cooking apple crop for some reason is more sour than in past years and I never add sugar to cooked apples – even in sweet dishes.
As well as counteracting some sourness sweet cecily also adds a very mild aniseed flavour which I love. If you don’t like aniseed and you feel you need to sweeten your apples add a little honey to take the edge off the sourness.
1 large cooking apple about 12oz before peeling
12 young lemon verbena leaves
1 tbs lemon juice
4 tbs water
1 to 2 tbs fresh sweet cecily chopped (depending on how much you like aniseed favour)
Peel and slice the apple
Place it in a small saucepan
Add the lemon juice, water, lemon verbena and chopped Sweet Cecily
Place the saucepan on a medium to high heat on the hob and bring to the boil
Stir to mix ingredients
Turn down the heat, cover and simmer for 10-15 minutes, the apples should have mushed down but still be quite moist
Leave to cool to allow the flavours to mix and deepen.
Spoon the sauce into a small serving dish.