#ChooseToCook Damson and blackberry cheese
I #ChooseToCook because I like to experiment with seasonal flavours and make the most of produce that is at its best right now.
This is the first time I’ve made a fruit cheese and it goes beautifully with blue cheese and sharp cheddar. You could exchange damsons for other plums in this recipe. It’s really easy to make and would make a great gift as it keeps for many months.
#ChooseToCook Damson and blackberry cheese
I #ChooseToCook because I like to experiment with seasonal flavours and make the most of produce that is at its best right now.
This is the first time I’ve made a fruit cheese and it goes beautifully with blue cheese and sharp cheddar. You could exchange damsons for other plums in this recipe. It’s really easy to make and would make a great gift as it keeps for many months.
Open in Cookpad AppSteps
- 1
Place the fruit in a medium pan with enough water to just cover the fruit. Bring to the boil and simmer for 20-30 mins until the fruit is very soft
- 2
As the damsons cook they will release their stones, skin them out with a tsp
- 3
Next, strain the mixture through a sieve, this will help insure you’ve removed every stone.
- 4
Measure the liquid. For every 500ml of liquid you have add 300g of sugar
- 5
Return to the pan and over a low heat stir the sugar into the juice until it has dissolved, then turn up the heat to medium and simmer until the juice starts to thicken
- 6
The cheese is ready when the liquid has thickened and you can drawer a line through the liquid and you can see the bottom of the pan
- 7
Grease 3 small ramekins with neutral oil and pour the thickened liquid into the pots, allow to cool a little, then cover with cling film and store in a cool dark place.
- 8
These will improve in flavour as you keep them. Eat within 3 months
Cooksnaps
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