Damson Cheese
A traditional fruit preserve made from damson plums, cooked with sugar until thick and firm enough to slice. This sweet confection has a cheese-like texture and can be served as a dessert or accompaniment.
Ingredients
- 2 pounds Damson plums, fresh or bottled (If using fresh, cook until soft before straining)
- 1 pound Granulated sugar (Half the weight of the strained pulp)
- 1 tablespoon Butter, for greasing (For preparing the moulds)
Instructions
- 1If using fresh damsons, cook them in a pot with a little water until soft (about 15 minutes). Press the cooked or bottled damsons through a fine-mesh sieve to remove skins and stones, collecting the smooth pulp in a bowl. Weigh the pulp.
- 2Generously butter small moulds, ramekins, or a shallow baking dish. Set aside.
- 3Combine the strained damson pulp and sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently to prevent sticking and burning, until the mixture is very thick and comes away from the sides of the pan when stirred (about 30-40 minutes). The mixture should be reduced by about half.
- 4Pour the hot, thickened damson mixture into the prepared buttered moulds, smoothing the top with a spatula. Allow to cool to room temperature.
- 5Place the moulds in a very low oven (150°F/65°C) or a warm, dry place for 2-3 hours to dry out and firm up. The surface should feel dry to the touch and the cheese should be firm enough to slice.
- 6Once completely firm, run a knife around the edge of each mould and turn out the damson cheese onto a serving plate. Slice and serve as a dessert, with crackers and cheese, or as an accompaniment to meat.
