In article , Mary Fisher
says...

"Nick Maclaren" wrote in message
...

In article ,
David in Normandy writes:
|
| There was a thread a month or two ago about sloes. Nick and Mary both
| mentioned making a delicious sloe cheese. Would you mind sharing your
| recipes please?

I've been in deepest Wales for over a week, which is why I haven't replied
to this.

I use the same weight of sugar as fruit but would never put apple in with
sloe, I want the full flavour!

Nor do I sieve the fruit, we like the texture of skin.

I leave fruit and sugar in a LARGE pan overnight then very slowly heat the
pan, with the lid on, stirring occasionally. Juice will flow from the fruit
and pips released. I pick off the pips as they rise to the surface. A faff?
Yes, but I don't mind. I suck them before putting them on a plate :-)

Cook the mixture gently until it begins to leave the sides of the pan, this
can be a long time if you have a lot of mixture.

Leave it to cool in the pan. If, by next day, it's as solid as you wanted
heat it gently and pour it into whatever mould you want. I don't bother
oiling the mould, I've never had a problem turning out the cheese but
usually do it in many small moulds. If I run out of small ones I put it in a
larger one and cut it into squares when it's cold, then wrap each one in
Clingfilm. The idea of contaminating the beautiful cheese with oil is
anathema, if you don't have confidence that it will release from the mould
use butter. NOT 'spread'!

But all that's just my method, others have their own favourites.

Sloe, bullace, damson or even plum cheeses in small moulds make lovely and
acceptable unusual presents.

Mary



Thanks Mary. I will have a go making some Nick's way and yours too. I've
already made the sloe gin and sloe vodka - that was easy.
--
David in Normandy