Blogroll and malcolm enright and urban archaeology
Australian gardens, collecting, the good things malcolmenright
Pat wants the recipe and Barb isn’t too sure about some amounts – we will figure it out
And in New Jersey we have just pruned our trees within an inch of their lives…getting ready for the lush and bountyful seasons that are nearly upon us. Whoopee !! We made it through another never-ending winter.
Dear Lynne – Lovely – Barb has found the recipe online and I will pos soon. Lovely to hear from you, April 1 is not too far away for Susan now . . . now for our never-ending summer!
F Y I – the recipe:
Spiced Apple Cheese This fruit cheese is an excellent way to compliment a Camembert or Brie though it’s rather nice served in small slices with roast pork.
Apples, lemons, spices, sugar and some water.
– 1kg (2lbs) apples
– juice of 2 lemons
-1 teaspoon cinnamon
– half a teaspoon of allspice
– half a teaspoon of dried cloves
– sugar (we used our own honey)
– 1 cup of water
Chop the apples – there’s no need to peel them or removing the core. Add the lemon juice, water and spices and bring to the boil. Cook until the apples are very soft, then strain through a sieve or food mill.
Return the resulting pulp to the pot, adding an equal part by weight of sugar. Bring to the boil, stirring, then boil until a firm setting point is reached (about 1 hour). Stirring continuously until the spoon leaves a trail across the bottom of the pan.
Pour into a foil-lined tray (2cm high) and leave to set. Cit into squares and serve on a cheese platter or into small slices to serve with pork.
To store, cut into squares and store in an airtight container between layers of baking paper.
just a correction to that recipe above – we used all sugar, not honey in that recipe – not sure if honey would work the same when it comes to setting?
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