lord_seagrave Posted August 22, 2019 Report Share Posted August 22, 2019 So, the Seagraves went to spend the weekend with friends in Gloucestershire. We had a lovely time, and were rewarded with a huge bag of damsons and cooking apples! I tried a couple of the damsons raw, and although quite astringent, they weren’t too sharp. No idea on the variety, as they were from a seriously ancient tree, but the crop was enormous! Effectively, all I did was follow the recipe at https://www.deliciousmagazine.co.uk/recipes/damson-and-apple-cheese/#reviews BUT - I would advise you to use much less sugar than the recipe directs. Admittedly, I don’t have a very sweet tooth, but I think that you could comfortably halve the sugar if your damsons are even slightly sweet (i.e. 50g of sugar per 150g of purée). Nevertheless, it has produced a delicious pile of fruit jellies, as well as a Pyrex dish of damson membrillo in the fridge for later in the year. I oiled my dish with almond extract, which really complemented the damson flavour. If I were doing it again, I would be very tempted to put a good-sized slosh of almond extract or frangelico into the purée itself. Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted October 8, 2019 Report Share Posted October 8, 2019 I like that! Looks a simple enough recipe with an excellent result! Quote Link to comment Share on other sites More sharing options...
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