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| 1 x ca. 450 g | Cooking apples (about 6 med. |
| | Peeled, cored and thinly |
| | Sliced) |
| 1/2 Tasse | Blueberries |
| 1 Esslöffel | Apple cider |
| 1 Esslöffel | lemon juice fresh |
| 1/4 Teelöffel | cinnamon ground |
| 1 Esslöffel | butter unsalted |
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Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 quart casserole dish and cover, microwaving on full power until the fruit is very tender, about 10 minutes. Then uncover the let the mixture cool for about 5 minutes.
Combine the fruit mixture (liquids too) and butter in a processor or blender and whiz until pureed, about 5 seconds. Great warm or chilled, especiall on pancakes or sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 cups.
Assorted recipes from the Detroit News, entered by Diane Pahl
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