Either way it is perfect to serve with cheese or just spread onto bread and butter for a fruity sandwich. I have also been using instead of raspberry jam as a filling in a traditional Victoria sponge cake.
Skill level: Easy
2 Granny Smith apples
juice and peel of 1 lemon
- Juice the lemon. Scrape out the inside of the lemon and remove as much of the fruit flesh as possible. Cut into quarters and remove as much of the white pith as possible. Cut into strips.
- Peel and core the apples. Cut into chunks and sprinkle with lemon juice.
- Tip the apples and juice into a large saucepan, together with the sugar, lemon peel and enough water to cover the fruit.
- Bring to the boil and then simmer for 30 minutes, stirring occasionally. Add more water if it looks as if the fruit is catching. The mixture should be thick and a deep golden brown colour; most of the liquid having evaporated. You'll know when it is ready because the apples will have started to break down and it will look jammy. Set aside to cool before blending in a food processor into a fine paste.
- Turn the paste out into a square cake tin, lined with clingfilm. Spread evenly with a spatula.
- Top the paste with another layer of clingfilm. Insert another cake tin (of the same size) inside the first tin. Press down hard. Put a couple of heavy weights or tins on top to keep the paste weighted down.
- Leave for at least 24 hours in a cool place.
- Turn out onto a chopping board and cut into cubes.
- Alternatively, if you don't want the faff - transfer the paste into sterilised jam jars and store in the fridge.
- Slice cheese such as gruyere or manchego to the same size as the cubes of apple paste and spear with a cocktail stick for a variation of the perfect party food.