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.
- 1 1/2 lb cooking apples washed and roughly chopped
- 1 1/2 lb pears washed and roughly chopped
- juice of 1 lemon
- pinch ground nutmeg
- 1 lb sugar to each 1 lb fruit puree
- Place the prepared fruit in a heavy pan and half cover with water. Cover and simmer until very soft and pulpy.
- 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.
- Stir in the required quantity of sugar until it dissolves. Cook gently for about 1 hour, stirring to prevent burning.
- 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.
- Pour the fruit cheese into a tin or jar from which it can be turned out and served on a plate or dish.
- Press waxed paper discs on the cheese and cover with non PVC film. Store in a cool, dry place.
- Serve the fruit cheese cut into wedges or slices and eat with bread and cheese or with cold meats.
makes 2 - 3 lb (900 g) 1.4 kg
Calories: 4284 kcal
Carbohydrates: 1115 g
Protein: 5 g
Saturated Fat: 1 g
Sodium: 25 mg
Potassium: 1684 mg
Fiber: 40 g
Sugar: 1045 g
Vitamin A: 561 IU
Vitamin C: 118 mg
Calcium: 139 mg
Iron: 3 mg