Apple Paste - Dulce de Manzana
Sep. 23rd, 2015 08:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaApple Paste - Dulce de Manzana
Quince paste (dulce de membrillo) is a popular sweet in South America (and elsewhere). It is made by slowly cooking quince with sugar until it has a thick, sliceable consistency. It's delicious with cheese, and in all sorts of desserts.
The same method works really well with apples, because like quince, apples have lots of natural pectin. The resulting apple paste falls somewhere between apple candy and apple butter, with a very concentrated and intense apple flavor. Serve slices of apple paste with cheddar cheese for a perfect fall appetizer, or try it on biscuits or inpastries.
http://southamericanfood.about.com/od/desserts/r/Apple-Paste-Dulce-de-Manzana.htm
Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 80 minutes
Yield: About 8 ounces
INGREDIENTS
3-4 pounds tart apples
4 cups apple cider or apple juice
Cinnamon stick (optional)
2 1/2 - 3 cups sugar
Juice of 1 lemon
Pinch of salt
PREPARATION
Line ann 8-inch square pan (or container of choice) with parchment paper and lightly oil the bottom and sides of the pan. Set aside.
Peel, core, and slice the apples, removing all of the peel. Place the apple slices in a large pot with the apple cider or apple juice (or use water). Add a cinnamon stick if desired.
Bring the liquid to a simmer and cook on low heat until apples are very tender.
Drain the apples, reserving cider/juice for another use.
Place the cooked apple slices in a food processor, and process until very smooth.
Return puréed apples to the pot. You should have about 4 cups of apple purée.
Add 2 1/2 - 3 cups of sugar, a pinch of salt (to taste), and the juice of one lemon.
Bring mixture to a simmer over low heat, and partially cover the pot with a lid, allowing steam to escape but preventing splatters.
Cook the apple mixture slowly, keeping the mixture barely at a boil and stirring often to prevent burning, until mixture thickens.
Stir the apple mixture often as it simmers - carefully, as the mixture may splatter.
Cook for about an hour, or until mixture is a thick paste that stays together in a ball.
The mixture should seem almost dry, and a bit stretchy. The fruit will darken to a golden brown color.
You can test to see if it's done by taking a small teaspoon of the mixture and placing it on a plate.
Put the plate in the refrigerator for several minutes.
The apple paste is ready when it becomes firm enough to slice when cool.
Transfer mixture to the prepared pan, and let cool completely.
Chill apple paste uncovered in the refrigerator overnight, to allow it to dry out a bit so that it is easier to slice.
Apple paste will keep stored in an airtight container in the refrigerator (or wrapped well with plastic wrap) for several weeks.
Quince paste (dulce de membrillo) is a popular sweet in South America (and elsewhere). It is made by slowly cooking quince with sugar until it has a thick, sliceable consistency. It's delicious with cheese, and in all sorts of desserts.
The same method works really well with apples, because like quince, apples have lots of natural pectin. The resulting apple paste falls somewhere between apple candy and apple butter, with a very concentrated and intense apple flavor. Serve slices of apple paste with cheddar cheese for a perfect fall appetizer, or try it on biscuits or inpastries.
http://southamericanfood.about.com/od/desserts/r/Apple-Paste-Dulce-de-Manzana.htm
Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 80 minutes
Yield: About 8 ounces
INGREDIENTS
3-4 pounds tart apples
4 cups apple cider or apple juice
Cinnamon stick (optional)
2 1/2 - 3 cups sugar
Juice of 1 lemon
Pinch of salt
PREPARATION
Line ann 8-inch square pan (or container of choice) with parchment paper and lightly oil the bottom and sides of the pan. Set aside.
Peel, core, and slice the apples, removing all of the peel. Place the apple slices in a large pot with the apple cider or apple juice (or use water). Add a cinnamon stick if desired.
Bring the liquid to a simmer and cook on low heat until apples are very tender.
Drain the apples, reserving cider/juice for another use.
Place the cooked apple slices in a food processor, and process until very smooth.
Return puréed apples to the pot. You should have about 4 cups of apple purée.
Add 2 1/2 - 3 cups of sugar, a pinch of salt (to taste), and the juice of one lemon.
Bring mixture to a simmer over low heat, and partially cover the pot with a lid, allowing steam to escape but preventing splatters.
Cook the apple mixture slowly, keeping the mixture barely at a boil and stirring often to prevent burning, until mixture thickens.
Stir the apple mixture often as it simmers - carefully, as the mixture may splatter.
Cook for about an hour, or until mixture is a thick paste that stays together in a ball.
The mixture should seem almost dry, and a bit stretchy. The fruit will darken to a golden brown color.
You can test to see if it's done by taking a small teaspoon of the mixture and placing it on a plate.
Put the plate in the refrigerator for several minutes.
The apple paste is ready when it becomes firm enough to slice when cool.
Transfer mixture to the prepared pan, and let cool completely.
Chill apple paste uncovered in the refrigerator overnight, to allow it to dry out a bit so that it is easier to slice.
Apple paste will keep stored in an airtight container in the refrigerator (or wrapped well with plastic wrap) for several weeks.
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no subject
Date: 2015-09-24 12:55 pm (UTC)Cider- as in alcoholic/non-alcoholic LOL I'd porbs use juice but ;)
no subject
Date: 2015-09-24 02:37 pm (UTC)There's something called Fruit Roll Ups here in stores which is just fruit leather made really thin on a plastic sheet and rolled up before individual packaging. This reminds me of that.
Don't know about the alcohol version working or not. *grins*
no subject
Date: 2015-09-24 05:20 pm (UTC)Lol I'm exactly the same need to start writing things down.
no subject
Date: 2015-09-24 07:30 pm (UTC)May have come close to what I did years ago with the recipe I posted just now. It was so loooooooong ago. AND of course everything seems better the further back in time you remember.