Apple and Lemon Verbena Sauce

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.

Ingredients

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)

Method

 

1. Peel and slice the apple

2. Place it in a small saucepan  

3. Add the lemon juice, water, lemon verbena and chopped Sweet Cecily

4. Place the saucepan on a medium to high heat on the hob and bring to the boil

5. Stir to mix ingredients

6. Turn down the heat, cover and simmer for 10-15 minutes, the apples should have mushed down but still be quite moist

7. Leave to cool to allow the flavours to mix and deepen.

8. Spoon the sauce into a small serving dish.