Apple Sauce alla Pernese Content from the guide to life, the universe and everything

Apple Sauce alla Pernese

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This is a recipe for something first concocted by one Researcher late one night while in a munchie-induced state of peckishness. It's nice on toast or mixed in with plain yoghurt, and also makes a good pie filling. It's really simple to make, and next to impossible to wreck.


  • Equal quantities of apples and bananas (for example, one apple to one banana - see, no tricky measuring involved)

  • A little cinnamon (crumbled fresh from a cinnamon stick if you can get it - it's just so much nicer)

  • Honey to taste

...and what to do with them

  • Chop up the apples and banana up really finely, and put the apple into a saucepan with a splash of water 1.

  • Heat the apple pieces on a medium-hot hob for a few minutes, until they start to soften. Then add the rest of the ingredients (banana pieces, cinnamon and honey).

  • Continue heating until the mixture has turned 'mushy.' Ta-da! It's ready!

  • Enjoy the fruit (ha ha) of your labours - you might like to try it with butter on granary toast, when it's still warm from cooking.

Additional Colouring

Be warned - this sauce doesn't look as good as it tastes. If you feel like giving it a more attractive colouring, add other fruit - cherries, raspberries, blackberries even. You won't need very many to turn it pink or purple or whatever. Other spices can make a nice addition - especially ground nutmeg or cloves. Enjoy!

1This is really just to stop it burning. It doesn't matter if you put too much in - you can drain it out later on if you want.

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