This was the second recipe created for the Copella website, and goes very well with any roast or grilled meet dish.

1 table spoon of butter
6 shallots, finely chopped
1 table spoon of brown sugar
2 cups of unsweetened natural apple juice
3 apples, chopped
1 table spoon chives
Grated nutmeg
Salt and pepper to taste

In a saucepan, bring to the simmer one cup of apple juice and the chopped apples — Bramley or Granny Smith are the best for this recipe. Let it cook until the apples are completely soft.

Meanwhile, melt the butter in a frying pan, and then add the sugar, the nutmeg and shallots, sliced very thin. When the shallots start to go brown, add the remainig cup of apple juice, and let it simmer in very low heat, until the juice reduces and the shallots are caramelised.

When the apples are ready, drain the excess juice and blend them to a smooth pureé. Then stir in the caramelised shallots and the chives. If you wish, at this point, you can reserve a portion of the shallots for garnishing. These should be cooked a few more minutes to ensure they are brown and crispy.

Season with salt and pepper, and a bit more sugar if the apples are too tart. Garnish with chives or the extra shallots.