Fruit Paste | Apple and Honey

This Apple And Honey Fruit Paste offers a naturally sweet and delicious alternative to the more traditional quince paste. Rich in flavour and smooth in texture it’s the perfect addition to a cheese board, it’s great on toast, or can even be enjoyed as a wholesome snack on its own.

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Nutritional Benefits

Honey and apples are not just delicious, they also offer a range of impressive nutritional benefits. Apples are a rich source of vitamin C, many minerals, dietary fibre, particularly pectin, which is known to support digestive health and contribute to feelings of fullness (1, 2). Apples also contain high amounts of polyphenols, powerful antioxidants that may help reduce oxidative stress and inflammation within the body (2).

Honey also brings its own set of health advantages. This golden nectar possesses antibacterial, antioxidant and anti-inflammatory properties largely due its content of phenolic compounds (3). Additionally, honey contains trace amounts of enzymes, vitamins and minerals, which are thought to contribute to it’s potential cholesterol lowering properties (3).

Ingredients – What You’ll Need To Make This Recipe

This fruit paste recipe contains three simple ingredients. Apples, honey, and lemon juice. It’s not complex to make, though it will require a bit of time on the stove, so you may want to save this for a weekend project.

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• Sweet apples – I used Fuji because that’s what was abundant near me right not, but any sweet variety would be fine.
• Honey – This is my preference as a sweetener in this recipe because it adds an extra dimension of flavour. If a granulated sweetener is all you have on hand this is also fine. Use 1 cup of sugar for every ¾ cup of honey used.
• Lemon Juice – Adds some acidity, which helps to balance out the sweetness of the apples and honey. It also aids in the gelling process so the final paste can be cut through.

Nothing else needed! These delicious three ingredients will create a lovely, sweet paste that can adorn your dessert platters for months to come.

• Peel and core the apples then chop into small pieces.
• Place in a large saucepan with a little water and bring to the boil. Reduce heat and simmer for 15 – 20 minutes or until the apples have softened.
• Remove from the heat and strain the apples through a colander. Push down on the apples with the back of a spoon to force any excess water out.
• Place apples into a blender and blend on high until a smooth purée forms.
• Tip the purée back into the saucepan, then add in the honey and lemon juice. Place back on the stove over a low heat and simmer until the mixture is thick enough to stand a wooden spoon up in it. This was 1 hour and 15 minutes for me. It may be more or less for you.
• Pour the thickened paste into a container that’s been lined with baking paper and smooth out. Allow to cool slightly then put on a lid and place in the fridge to firm up overnight.
• Remove the apple and honey paste from the fridge and chop it into any shapes you like. You can leave the paste in this container though I like to add another piece of baking paper on top before putting the lid back on to ensure it doesn’t dry out.

I’ve kept these pastes in the fridge for as long as 12 months, but in most cases they get eaten well before that.

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Substitutions And Variations

While apples are the star ingredient in this recipe, pears would be a great substitute if you have an abundance. They have a similar mellow sweetness and texture to apples and make an equally delicious fruit paste. Just note that the cooking time may vary. However, as with all recipes like this checking the consistency of the paste as you go is key to its setting success. Simmer the pear paste until the mixture is thick enough to stand a wooden spoon up in it.

If sugar is your preferred sweetener simply use 1 cup of sugar for every ¾ cups of honey. That’s 1⅓ cups of sugar instead of 1 cup of honey for this recipe.

Tips For Success With This Recipe

Many factors impact how quickly, or not, the apple purée thickens as it heats. The size of the pan and the heat applied being two of the biggest. As such, the time outlined in the recipe is a guide and should be ‘about right’ however, the consistency of the purée you have before you is of most importance. It may take you a little more or less time than suggested here.

The paste will set perfectly when the mixture is thick enough to hold a wooden spoon straight up. Push it all towards the centre of the pot, stick a wooden spoon straight into the centre, and if it doesn’t tip over, the purée is ready. If it does, keep reducing it a little more.

Storing

Once the paste is completely set, you can store it in an airtight container in the fridge for many months whole or sliced. If pre-slicing the paste layer parchment paper between the slices to prevent them from sticking together. Ensure the container is truly airtight to prevent drying out or absorbing odours from other foods in your fridge.

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