The classic Spanish apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa.
This apple paste or dulce de manzana is a typical recipe from the northern part of Spain, especially Asturias. Asturias is a humid, lusciously green apple-growing region, best known for its delicious cider, brewed all over the place by large and small apple growers. It is also known for its strong and amazing blue cheeses, like Cabrales. This apple paste is similar to the famous quince paste, dulce de membrillo, a true staple food in many Spanish regions. Similarly apple paste and strong cheeses go together like a horse and a carriage. Here I have paired dulce de manzana with a hearty Manchego cheese. An easy tapa not to be missed.
Here’s the recipe for the apple paste. No, I won’t give you the recipe for Manchego cheese, it’s a state secret.
Step by Step Guide to Making Dulce de Manzana – Spanish Apple Paste
Prepare the Apples:
- Peel and core the apples.
- Slice them into large chunks.
- Drizzle with lemon juice to prevent browning.
Create the Mixture:
- To the apple chunks, add cider and sugar.
- Blend the apple mixture using a food processor or blender until a smooth consistency is achieved.
Cook the Puree:
- Transfer the apple puree to a heavy saucepan.
- Set the heat to low and let the mixture simmer for 35-40 minutes, uncovered. Ensure you stir frequently.
Check for Doneness:
- Once the puree attains a deep reddish-golden hue, test its readiness:
- Drop a teaspoon of the mixture onto a plate and let it cool.
- If the drop solidifies (more so than jam) and can be pushed in one piece, it’s ready.
- If not, continue simmering for an additional 2-5 minutes, checking for consistency.
Setting the Paste:
- Transfer the finished puree into a shallow container. Ensure the thickness resembles that of the images provided.
- If using a loaf pan, line it with plastic wrap for easy removal.
- Always cover the paste, unless you plan on consuming it immediately, to prevent drying.
Serve and Enjoy:
- Slice your preferred cheese and cut similar-sized pieces of the apple paste.
- Top the cheese slices with the Dulce de Manzana.
Dulce de Manzana – Spanish Apple Paste
- Total Time: 55 minutes
- Yield: 8 1x
Description
The classic Spanish apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa.
Ingredients
- 1.3 pounds (600g) tangy apples, like Reinette
- 1 lemon
- 0.4 cup (100ml) cider
- 1 pound (500g) sugar
Instructions
Prepare the Apples:
- Peel and core the apples.
- Slice them into large chunks.
- Drizzle with lemon juice to prevent browning.
Create the Mixture:
To the apple chunks, add cider and sugar.
Blend the apple mixture using a food processor or blender until a smooth consistency is achieved.
Cook the Puree:
- Transfer the apple puree to a heavy saucepan.
- Set the heat to low and let the mixture simmer for 35-40 minutes, uncovered. Ensure you stir frequently.
Check for Doneness:
- Once the puree attains a deep reddish-golden hue, test its readiness:
- Drop a teaspoon of the mixture onto a plate and let it cool.
- If the drop solidifies (more so than jam) and can be pushed in one piece, it’s ready.
- If not, continue simmering for an additional 2-5 minutes, checking for consistency.
Setting the Paste:
- Transfer the finished puree into a shallow container. Ensure the thickness resembles that of the images provided.
- If using a loaf pan, line it with plastic wrap for easy removal.
- Always cover the paste, unless you plan on consuming it immediately, to prevent drying.
Serve and Enjoy:
- Slice your preferred cheese and cut similar-sized pieces of the apple paste.
- Top the cheese slices with the Dulce de Manzana.
Notes
It is really essential that the apples are tangy, to offset the sweetness of all the sugar needed for the pureé to gel.
The apple paste keeps almost forever, like a jam. The sugar prevents it from going bad. You only need to wrap it tightly or keep it in an airtight container, because it tends to dry.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Tapas
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 2 tbsp
- Calories: 90
- Sugar: 21g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.8g
- Protein: 0.1g
- Cholesterol: 0mg
And let me add a last tip: dulce de manzana goes really well with all kinds of meat or liver terrines and foie…
Try another great Spanish recipe – Padron Peppers – here.
Any substitute besides cider cos i don’t consume alcohol
I would have thought that you would include the Apple cores when cooking as they contain the pectin!
El limón solo lo añades en gotas?0 también hay que añadirle la pulpa?
Aurelia, you only use the lemon use. Thank you for the question, we will clarify this.
Seems like the lemon ought to go in the purée, I’m guessing the pectin in the lemon was needed to set the membrillo so it’s firm enough..?
What happens to the lems? Are they cooked with the apples & suguar?
WHAT DO YOU DO WITH THE LEMON!!!
Would other fruit work here? I’d love to throw in a couple of nectarines.
Does not work have got a jam after nearly 3 hours of simmering, no way is this going to set to a paste. Looked on YouTube and there is way more sugar in this recipe in proportion to apples compared to other recipes.
I was wondering if the apple cider required is a hard (alcoholic) cider?
Great recipe to use up the last of the apples off my tree.
can’t believe Im just getting ready to make this and also realize I don’t know what to do with the lemon?!!! why am I peeling it? should I be zesting the peel and adding it to the paste? use all the juice?
Hello Miriam, thank you so much for this recipe. I wonder if it can be made without sugar. Not a replacement for sugar but just no sugar at all. Do you know if it will have problems firming? Thanks again!
I think you will find that the sugar is integral to the recipe, it is needed to set it and also as a preservative, plus it makes up half the bulk of this recipe
This sounds delicious, but as the post above asks, what happens with the lemon?
The lemon actually is just for the juice. We’ve clarified this in the recipe now. Thank you!
Just out of curiosity, what happens to the lemon that you peel? Does it go into the processor/blender with the apples?
Delicious! Friends and I shared a meal on Caballadas an estancia in Patagonia this past December. Sitting on the grass our horses grazing nearby , a simple meal was highlighted by local sharp cheese and a gellee of a homemade citrus/ quince flavored treat we simply sliced off and ate with the cheese.
Wonderful. I bet it would be great with a nice Cheddar as well. And I’m imagining variations, like pear paste (with a blue cheese perhaps?). Oh, you’ve set my mind racing…
Hi Alanna, yes, I mean apple cider. Apple cider is the only cider produced in Spain, and the best flavor to pair the apples with.
We have the same thing…but with mangoes! usually it gets sliced and put into chutneys, but I’m guessing it would be fantastic on cheese too. Thanks for sharing this one!
When you say “cider” – do you mean apple cider vinegar? apple cider? something else? Love the idea of this for a cheese plate, yes, with manchego.
I really like this! We make it with quinces, but apple is just as interesting