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.
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