Green Apple Paste

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• Step 1

  Roughly chop the apples and place in a large saucepan. Add just enough water to cover the apples, bring to the boil, then simmer for 15 minutes, or until the apples are very soft.


• Step 2

  Strain the apples, then push them through a strainer into a heatproof bowl. Weigh the pure into a clean saucepan, then add half the total weight of pure in sugar to the pan.


• Step 3

  Cook, uncovered, over a very low heat, stirring regularly, for about 1 ½ hours or until the mixture becomes very thick and smooth, and a line drawn through the paste remains.


• Step 4

  Remove from the heat and stir in the lemon juice then return to the very low heat for 5 minutes or so, stirring.


• Step 5

  Line a shallow 7½ inch (19cm) square cake pan with parchment paper. Transfer the apple paste to the pan and spread evenly (the mixture should be about ½ - 5/8 in (1–1.5cm) thick. Leave to cool until completely cold and set firmly enough to cut easily.


• Step 6

  Turn out the paste onto a parchment paper-lined chopping board and peel off the lining paper. Cut the paste into even pieces or squares. Store in an airtight container in the refrigerator or in a cool place, with wax paper between each layer, and eat within a few days (during storage the pieces of apple paste may become slightly sticky).

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