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Damson and Apple Cheese

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 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.


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