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.

Servings:

Author:

Keywords:

Fruits [/ingredients/fruits/] Apple [/ingredients/fruits/apple/] Pear [/ingredients/fruits/pear/]

🧂 Ingredients

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

Instructions

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.

Apple and Pear Cheese

Keywords:

🧂 Ingredients

Instructions

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