Hello again. I have a very seasonal recipe to share with you this week. I have been out and about enjoying the autumnal colours. On one of my walks, I was fortunate enough to find some sloe berries still in situ on a wild blackthorn hedge. They were growing so thickly that they looked like bunches of grapes. I had a small bag with me and was able to fill it with a precious harvest of these dark blue-skinned fruits with their fine silvery bloom.
Finding the sloes coincided with the last few Victoria plums ripening in the garden, and the beginning of the apple season. What better way to use them all than to combine them in a delicious thick and fruity preserve, the perfect colour to match the season.
I have posted a similar recipe to this one, before using only plums. You can find the recipe here: Plum and bay membrillo (naturally gluten-free and vegan) This year’s version is very fruity and makes a delicious sweet treat on its own or with cream or yogurt. Serve it as an accompaniment to roasted, grilled or barbecued food, and if you eat cheese, it’s good served with just about any variety.
I set the fruit cheese in individual silicone moulds and dusted them with more sugar; the remaining cheese went into a ramekin dish. Choose anything heatproof like a tin or ovenproof dish; line the container and then once it is cold you can slice it or turn it out. Keep the cheese wrapped up in the fridge for up to a month or it can be frozen. Set in a pretty little dish, I think it would make a lovely edible gift – if you can bring yourself to hand it over to anyone else!
Makes: approx. 750g
- 275g plums, stones removed, chopped
- 275g sloes, washed
- 500g cooking apples, cored and chopped
- approx. 550g granulated white sugar + extra for dusting (optional)
1. Put all the fruit in a large saucepan and pour over 200ml water. Bring to the boil, cover and then simmer for 15-20 minutes until very soft.
2. Mash the fruit and push through a nylon sieve positioned over a large bowl until you have only dry matter left in the sieve. Weigh the purée. My yield was around 850g of fruit purée.
3. Clean the saucepan and put the purée back inside. Bring to the boil and cook, stirring occasionally, for about 20 minutes to reduce the pulp by about one third – it should be thick enough to hold a “slice” in the bottom of the sauce.
4. To make the preserve, you need to stir in the same quantity of white sugar to the amount of thickened purée – I had 550g purée so I added 550g white sugar.
5. Stir the mixture until the sugar dissolves and then bring back to the boil and continue cooking for a further 20 minutes, stirring frequently to prevent the mix sticking on the bottom of the pan, until very thick. If you have a jam thermometer, cook the mixture to 105°C. I use a spatula for the stirring because it gets right into the edges of the pan which helps to prevent the mixture sticking and burning.
6. Working quickly, spoon the mixture into whatever you have chosen to set the cheese. As the mixture cools, it becomes thicker and more solidified making it more challenging to shape. However, you can reheat the mixture gently to soften it if you need to.
7. Allow the cheese to cool and set completely before attempting to turn it out or to slice it. I would suggest chilling it for an hour after cooling if you want to turn it out cleanly.
If you are making individual cheeses, you will find that a sugar coating sticks easily to the surface. Simple sprinkle over or gently roll the cheeses in a pile of sugar. The sugar coating does make smaller pieces easier to wrap in waxed paper and helps prevent the cheese sticking to the wrapping.
I hope you have a good few days ahead and that you are able to get out and about to enjoy the beautiful shades of the season. Until next time, my best wishes to you 🙂