When I asked my readers for ideas for quick and easy snacks, several of them suggested apple wedges dunked in peanut butter. A fantastic idea, but the only apples I had in my fruit bowl at the time were soft and floral, rather than the crisp and slightly tart varieties I prefer, so I knocked them into this instead. Ideal for spreading on toast, crackers, bagels, plain biscuits like digestives or rich tea, or simply eating by the spoonful. To make it vegan, simply replace the honey with a liquid sweetener of your choice, like golden syrup or maple syrup.
Chop your apples into wedges and discard the core. Place the wedges into the small cup of a bullet blender, add the honey and a tablespoon or two of the water, with a dash of lemon juice to stop the apple from browning. Blend to a loose purée. Pour it into a small saucepan – a milk pan will do – and cook gently over a low heat for 10 minutes to thicken and reduce slightly.
Measure the peanut butter into a small bowl and add a tablespoon of the hot applesauce to the peanut butter. Mix well with a teaspoon to thin the peanut butter, then repeat, a tablespoon at a time, until all the applesauce is incorporated. Do not be tempted to rush this step – the beating in of the hot sauce to the peanut butter is essential; if you try to do it any faster, it may just end up a goopy mess.
Transfer to a clean jar, seal, and store in the fridge for up to 4 days. It may darken in colour slightly, this is normal, but do try to eat it as quickly as possible. I don’t know what happens to it after 4 days – it’s never lasted that long at my house!
© Jack Monroe, 2020