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.
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.
Born in Madrid, Spain, Miriam lives in a small town North-West of Madrid with her family. Passionate foodie and amateur photographer, her liking for cooking originates mostly from her mother and her paternal grandmother. Miriam is the creator of the awarded Spanish food blog The Winter Guest.