Aloobokara Cheese
Ingredients
Directions
Prepare the fruit
Bake the aloobokaras in a large stone jar until soft.
Rub them through a sieve to extract the stones and break them.
Blanch the kernels of half the aloobokaras.
Boil and set
Combine the fruit, kernels, and sugar in a large stewpan.
Boil the mixture for 1.5 hours.
Pour into tins and keep in a dry place.
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
- Aloobokaras
- Form the main fruit base, giving the cheese its body and characteristic flavour.
- Sugar
- Sweetens the mixture and, as it boils down, thickens it and helps preserve it.
- Kernels (in the method)
- Add a distinct nutty flavour and texture to the fruit paste.
The step that matters
Boiling the mixture. A sugar-rich fruit mixture thickens as water evaporates and can scorch on the base of the pan. Keeping the heat controlled over the full 1.5 hours lets it reduce evenly into a firm, sliceable cheese.
“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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