Damson, or Other Plum Cheese
Ingredients
Directions
Prepare the fruit
Pass the damsons through a sieve to remove the skins and stones.
Make the cheese
Combine the fruit pulp and sugar in a pot and boil until it becomes quite stiff.
Rub four dinner plates with a little sweet oil.
Pour the mixture into the plates.
Place the plates in a warm area to dry until the cheese is firm.
Remove the cheese from the plates.
Cut the cheese into desired shapes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit pulp that gives the cheese its flavour and set when cooked down.
- Loaf sugar
- Sweetens the pulp and, as it cooks down, helps it thicken and set firm.
The step that matters
Boiling the pulp with sugar until stiff. The mixture must be cooked long enough to reduce and concentrate, since sugar and fruit pectin set only as water evaporates. Stopping early leaves a soft cheese that will not hold its shape when cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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