Damson Cheese from The Times Cookery Book by Katie Stewart
Fruit cheeses are turned out of small moulds on to a plate and they are then cut with a knife or spoon for serving. They may be eaten as a preserve or used as a sweet accompaniment to hot or cold d...
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Cooking tools:
- Saucepan
- Stove
- Mould
- Plate
- Chef's knife
- Spoon
Ingredients
- 3 lb (1 kg 350 g) ripe damsons
- granulated or preserving sugar
- 1–1½ pints (½-¾ litre) water
- 3 cloves
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