Dulce de Manzana (Spanish apple paste)

This classic Spanish apple paste is a delicious addition to a tapas menu or charcuterie board. Or just spread it like jam on a bagel!

Prep Time: 20 min

In a large sauce pan over low heat, cook the apples with lemon juice and zest until soft.
Using an immersion blender, purée the cooked apples until smooth (if you don't have an immersion blender, remove the apples to a blender or food processor to blend, and then return to the sauce pan). If there are a few bits of peel that didn't blend in, you can remove them - aim for a very smooth purée.
Keeping the pot over low heat, add the sugar and water and give it a good stir. Cook on low, stirring frequently, until the paste turns a golden rosy colour and is thick and jammy. This might take anywhere from 30 minutes to an hour. You'll know it's ready when you slide a spatula through it and it doesn't immediately come back together in the pan.
Scoop from the pan into small glass dishes (you can lightly oil them to prevent sticking), cover tightly with plastic and refrigerate over night.
Turn your dulce de manzana out onto a plate or tapas board and serve with bread and cheese.

We enjoyed ours with sliced fresh baked baguette, prosciutto, cheese and flavoured butters. Get creative! This would also be fantastic on scones or waffles for breakfast, or in a gooey grilled cheese sandwich.

This amazing recipe was adapted from a recipe on honestcooking.com