Apples and Dulce de Leche de Cabra

This year October temperatures have been above average, and today was no exception. It was a good day to pick apples before rain, wind, and high tides knock them from the tree. 

I have a favourite apple tree which leans out of the bank on the Riviera. I suspect its roots draw up salty water from the river, and it gets washed with briny waves during storms as told by the seaweed tangled in its lower branches. 

I think living in these harsh conditions lends flavour to the apples which are small, but unblemished, crisp, and tart. Perhaps this is a metaphor for life?

And if life is harsh, a little Dulce de Leche will sweeten it up! I had wanted to make this recipe for a long time, and finally made time this afternoon. 

Recipe for Dulce de Leche de Cabra 

Loosely translated:

Bring 2 litres of goats milk, a squeeze of lemon juice, and a pinch of cinnamon to a boil. Lower heat and add 3 cups of sugar. Simmer and stir until reduced (you must test often to make sure you have the right consistency). Cool, and jar.

I halved the recipe, and it made a full jar. It is delicious spread on apple slices!