Apple & Rosemary Cheese

21 Nov

This is an excellent sweet and savory preserve and makes a wonderful accompaniment to roast poultry or meats. It is also delicious with cheeses and can even be added to sauces to give an extra dimension. In November, when the second wave of late apples are dropping, I use the windfalls to make this preserve.

  • Apples 
  • 500g sugar to every kilo of pulp 
  • juice of 2 lemons per kilo of pulp 
  • 1 sprig of rosemary 
  • 2 tbsp rosemary leaves per kilo of pulp 

Pick over the fruit and remove any bruised or bad bits, wash and roughly chop, cores pips and all. Put into a preserving pan with enough water to cover the fruit well, simmer until very soft for about one hour. Pass the pulp through a metal sieve or vegetable mooli and measure the pulp. Return the pulp to a clean pan with the sugar, a sprig of rosemary and lemon juice, stir until the sugar is dissolved and bring to the boil. Lower heat and simmer gently. After 30 minutes of cooking remove the rosemary sprig. Continue cooking and stirring until the correct consistency is reached. For a solid preserve cook in the same way as Membrillo, until a spoon can be drawn across the bottom of the pan and leaves a clean line.  Mince the remaining rosemary leaves with a sharp knife and stir into the paste. Cook for a further 5 mins. Brush the insides of sterilised shallow glass jars or ceramic ramekins with oil and ladle in the fruit paste to ¼ cm below the rim. Leave loosely covered to cool and set. Then seal and store in a dry, cool dark place. Should keep for 6 months or more. To serve turn out the fruit cheese and serve sliced.

Recipe Source I first made this cheese by mistake when I had tons of windfall apples and cooked the whole lot up to make apple jelly. It seemed a shame to waste the left-over pulp so I made a few experiments, with some herbs and batches of pulp, and ended up with this delicious cheese, something like membrillo but less sweet and bouncing off the tongue with aromatic Rosemary. It is divine with roast lamb and any other roast meets, cheese. etc
Cooks TIP If you want a spoonable preserve cook it for less time, until the paste reaches setting point, and bottle as you would jam See how to make jam for tips on testing for set and bottling. 
Originally posted on mas du diable  22/11/2007


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