Mid-July, I picked apples from Sylvia’s tree in Tufnell Park before leaving for a month long trip to France. I didn’t want to come back to a house full of rats, attracted by rotting fruit, which has happened before. So I spent till 3 am (my flight was at 6 am) making apple ‘cheese’, similar to quince cheese or membrillo. My sister helped me prepare the apples, both sitting at the table while we watched Anne of Green Gables on Netflix -modern housewifery for singletons.
I left them to set by pouring the thick appley goo into vintage jelly moulds. This meant that I returned to decorative cheese board accompaniments.
1 kilo of apples, cored
1tsp cinnamon, ground
1tsp nutmeg, ground
A pinch of clove, ground
Chop up the apples and cook them on a low heat until soft. Process the apples in a blender or Vitamix. I then added the sugar and the spices and returned the apple pulp to the pan. Cook on low, stirring frequently until the mixture is thick.
Wash the jelly moulds in very hot water and pour in the spicy apple pulp. Cover with cheesecloth and leave to cool.
My next project is to make a ruby garnet colour grape cheese in the same moulds.