Friday, July 11, 2008

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.



At 2:26 am, Blogger Patricia Scarpin said...

I'm so glad you were quick enough to copy the recipe - that is something I would love to try, KJ!

At 6:03 pm, Blogger grace said...

this is a new concept for me, but since i love all things apple, i'm sure i'd be a fan! thanks for the introduction to apple paste! :)

At 1:00 pm, Blogger Zoe Francois said...

I love the combination of apples and cheddar, you've just perfected the match!

At 4:14 am, Anonymous Anonymous said...

I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email if interested. Thanks :)


At 5:19 am, Blogger Gabi said...

What a heavenly concoction! I love the combbinations with the cheddar-mmmmm!

At 6:44 am, Anonymous Anonymous said...

How absolutely it and what a beautiful site you have!

At 7:44 am, Blogger purple goddess said...


And because my mind works in weird and mysterious ways, I'd spread this on good quality toasted raisin bread and top with that cheese.

Le Swoon!

At 9:11 pm, Blogger KJ said...

Hi Patricia, I would love to share it with you,

Hi Grace, your welcome.

Hi Zoe, like peas and carrots. LOL!!

Hi Haley, I'll check out your site.

Hi Gabi, it is delicious.

Hi NB, thank you.

Hi P. Goddess, I think that sounds like a bit of alright!!!

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At 4:20 am, Anonymous Holly said...

thank you for sharing this recipe...i definitely want to give it a try!

and just a suggestion: instead of throwing away the strained apple juice, save it and make apple jelly! :)


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