Apple Paste

Earlier this year I made membrillo - quince paste. It was something I have been wanting to try forever. It was a huge success. I was delighted.

So when I spotted a recipe for apple paste in this month's Delicious Magazine. Well I was there. There was no way I was not going to try it.

The magazine actually belonged to my Doctor's Surgery. I am of course banned from buying any new cook books due to the KJ wants a Kitchen Aid challenge. But I had a pen and a couple of old receipts. Some old dear was occupying the doctor well into my appointment time. So some mad scribbling, and voila, a hoard of scrumptious recipes were mine.


What a stroke of luck, because this apple paste is delicious. The apple flavour really comes through and the lemon juice provides a lovely acidic contrast.

It was simple to make. Pushing the softened apples through a sieve takes a little effort. But otherwise it just takes a bit of time and patience to allow it to come to the right consistency. As with my membrillo, it started to catch and burn at the end. I think next time I might try using a simmer mat for the last part of the cooking process.

I served this at a dinner party hosted by some friends. I served it with some Piano Hill Ironstone cheddar. Oh my golly gosh, I love this cheese!!!! It is really sharp and crumbly and intense. I love the combination of sharp cheese and fruit.

As if the taste is not fantastic enough, to buy this cheese I have to go into the cheese room at Manuka Fine Foods - a local gourmet store. You open a big sliding door and there is a whole wall of cheese in front of you. And they let you try anything you want. It is heaven!! I could spend all day in there.



Apple Paste
(adapted from Delicious Magazine July 2008)

2kg of granny smith apples
600gm castor sugar
juice 1 lemon

Roughly chop the apples with skin and cores. Place in a large saucepan and cover with water. Bring to the boil, cover and reduce to a simmer for about 10-12 minutes or until soft.

Strain and discard the liquid. Push the apples through a sieve into a bowl. Return the puree to the saucepan.

Add the sugar. Cook over a low heat, stirring often, until the mixture is thick and coming away from the sides of the pan - about 2 hours. Remove from the heat and stir in the lemon juice.

Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.