How about the absolute perfect pairing for your wine and cheese?
…well, why don’t we add to that a handful of nuts and a spoonful of olives.
I don’t hear any opposition or complaints.
The answer is a Sweet Apple Grape Paste.
Super tart apples, tangy lemons, and sweet grapes, are all cooked down together, reduced to a super sweet paste just dying to accompany a salubrious evening of wine and begging to “cut the stink” of a Maytag blue or the intense sharp zing of a wedge of my darling Manchego.
Next, imagine your favorite red (Zinfandel, I’d say) or white (Viognier), glass in hand, as you alternate sips with the crunch of Marcona almonds, the buttery goodness of Castlevetrano olives, and then a finishing of salty cheese and sweet apple paste.
Oh my, oh my. My mouth is watering
(By the way, perhaps I need not say, I’m actually enjoying ALL of these elements on the comfort of my family room rug as a mini carpet picnic while writing and rambling. It’s wine o’clock at my house right now and I simply couldn’t wait).
So, go for it.
You won’t be disappointed.
Sweet Apple Grape Paste
5 medium green apples (or some tart and tangy variety)
1/2 cup grape juice
2 1/3 cup cane sugar (about 1 lb)
Halve the lemon, remove the seeds, and scoop out the interior flesh.
Peel and core the apples. Cut into large chunks.
Combine the lemon flesh, apples, juice, and sugar in a high speed blender and process until smooth.
Transfer the puree to a heavy saucepan and simmer for about 45 minutes, stirring constantly.
To test for doneness, drop a spoonful of the spread on to a clean plate. Wait until cool (cold). If the drop is firm to the touch and enough to detach from the plate in one piece, it’s done.
Pour the spread into a shallow container or several small molds.
Chill until set.
Serve with something super stinky or extra sharp…blue cheese or Manchego.
Dulce de Manzana!