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Dairy Council

Breakfast + Brunch

Peach and apple puree with liquorice and lemon


200g unpeeled apple (prepared weight)

200g ripe peaches or nectarines

2 teaspoon cut liquorice root, freshly ground (with pestle and mortar or electric coffee grinder)

1–2 tablespoons Demerara sugar

finely grated zest of ½ lemon

1 tablespoon freshly squeezed lemon juice

100ml water

NI yogurt


Coarsely dice apples and peaches. Put them in a pan.

Grind or pound liquorice and cane sugar into a fine powder.

Add the liquorice mixture and the rest of the ingredients to the pan. Bring to the boil and turn down the heat.

Cover and simmer for 5 minutes, or until the fruit is almost boiled down. Whole pieces should still be visible.

Serve the sauce puree with yogurt, or keep refrigerated for up to 3 days.