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Apple and Pear Cheese

A fruit cheese is similar to both a jam and a jelly but is firm in texture and can be sliced. Originally called "cheeses" because they were eaten instead of a cheese course.

Store for 2 to 3 months before eating. Will keep for up to 12 months.

ingredients

makes 2 - 3 lb (900 g) 1.4 kg
1 1/2 lb (700 g) cooking apples, washed and roughly chopped
1 1/2 lb (700 g) pears, washed and roughly chopped
juice of 1 lemon
pinch ground nutmeg
1 lb (450 g) sugar to each 1 lb (450 g) fruit puree

method

1. Place the prepared fruit in a heavy pan and half cover with water. Cover and simmer until very soft and pulpy.

2. Press the fruit through a sieve to make a smooth puree. Weigh the puree and return it to the cleaned pan with lemon juice and nutmeg. Simmer until thick.

3. Stir in the required quantity of sugar until it dissolves. Cook gently for about 1 hour, stirring to prevent burning.

4. The cheese must be stiff enough for a spoon to leave a clean line when drawn across the bottom of the pan. Skim if necessary.

5. Pour the fruit cheese into a tin or jar from which it can be turned out and served on a plate or dish.

6. Press waxed paper discs on the cheese and cover with non PVC film. Store in a cool, dry place.

7. Serve the fruit cheese cut into wedges or slices and eat with bread and cheese or with cold meats.

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