Blackberry & Apple ‘Cheese’

This Blackberry & Apple ‘Cheese’ recipe is the perfect sweet taste to accompany a cheeseboard. It cuts like a cheese and can be served with roast meat or spread over hot toast also. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

Apples Blackberries

5/5
1

Makes 36 portions

1¼ hrs plus cooling

Ingredients

Bramley cooking apples 650g (1lb 5oz), washed and cut into small pieces

Blackberries 350g (12oz)

Granulated sugar 500g (1lb 2oz)

Unsalted butter 25g (1oz)

Instructions

Line a 450g (1lb) loaf tin. Place apples and blackberries in a large pan with 4 tablespoons water. Heat until steam rises then cover and simmer gently for about 30 minutes until thick and pulpy.

Rub apple mixture through a large nylon sieve and return to the pan. Heat gently and stir in sugar and butter until dissolved and melted then raise the heat and boil steadily for 30–40 minutes, until a wooden spoon leaves a clear line across the bottom of the pan. As mixture gets thicker, you’ll need to stir it every now and then to prevent it sticking and burning the bottom of the pan.

Scrape mixture into prepared tin, smooth the top and leave to cool completely. It will set firm as it cools. Wrap and store in the fridge for up to a month or freeze for later use.

To serve, slice with a sharp knife (dip blade in hot water for easier slicing) and serve with cheeses or roast meat, or spread over hot toast.

Cook’s Tips

There’s no need to peel the apples.

Take care as the mixture will be very hot and may spit on stirring.

If you want to check the set of the mixture, turn off the heat and spoon a small amount onto a cold plate. Let it cool and test for firmness. Re-boil as necessary.