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The apple paste I made the other day is dried and ready to store in the fridge. It's delicious, but not quite the same as the fruit pastes we usually buy. Very good, though. This paste is sweeter and the Rutherford and Meyer has a more intense flavor. I think next time I'll use a very tart apple at the beginning of the season.
Here's the recipe. Two kilos of apples turned into about a one kilo of paste, give or take the bits I "had" to trim off for neatness (and eat). The little 4 oz. tubs we buy are $5 each, so I turned a couple of dollars worth of apples into about $40 worth of apple paste. Hooray!
Next up, pear paste, because if there's one thing I like more than cheddar with apple paste, it's blue cheese with pear paste!