Chilli Apple & Pear Sauce

Sometimes the traditional British roast needs a kick up the backside, and this alternative to apple sauce for pork dishes certainly does the trick. You could also serve this with a veggie roast dinner or as a condiment for sausage & chips.

Ingredients

(Serves 4)

3 apples

3 pears

Half a small red onion

Good pinch of chilli powder to taste or a finely chopped red chill

Pinch of cumin

Teaspoon demerara sugar (or any sugar) 

Water

Butter

First peel and core the apples and pears then chop them into small chunks. Peel and finely chop the onion. Put a good knob of butter into you pan and fry the onion. Don't let it get too hot - you want soft onions. After about 3 minutes stir in the chilli and cumin. Stir and then add the apples and pears. Give them a good stir and then add enough hot water to keep everything moist. 

Stir regularly and roughly crush the fruit with a wooden spoon. You don't want to lose all the texture, but you need a good, thick sauce. Keep adding water in small amounts - you don't want the sauce to dry out or burn. Taste the sauce - if it's not got enough kick add a little more chilli. Don't go crazy - you want balance not blisters.

After about ten minutes add the sugar and a little more water. Stir vigorously and then add a good knob of butter. Taste it again and add more butter if you fancy it. 

That's it - the sauce is ready. Can be served hot or cold - delicious with left overs, as in the pic where it's served with pork and bubble & squeak