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Apricot Cheese

Apricot Cheese

Fruit cheeses are very thick preserves that make wonderful accompaniments to cold summer meats or on a cheese-board. If you do not have apricots, substitute peaches or plums. Serve with cheddar shortbreads.


  • 2 kg fresh apricots, washed, halved and stoned
  • ¾ water
  • sugar


  1. Place the fruit and water in a large saucepan and simmer until very soft, stirring regularly.
  2. Sieve, pushing the juicy pulp though. Discard the fibrous remains.
  3. Measure the pulp and return to the saucepan with one cup of sugar for each cup of pulp.
  4. Stir over a very low heat until the sugar has dissolved.
  5. Continue to cook for about 30-45 minutes stirring constantly until the mixture is very thick and paste-like, and comes away from the sides of the pan when stirred (see Cook's Tip).
  6. Fill immediately into several buttered moulds, or spoon into a tray and level off. Leave covered in a warm place until very firm and dry.
  7. Turn out and cut into slices to serve. To keep, wrap in greaseproof paper and then foil and keep in a cool dark place well away from ants, and mould.


  1. Apple Cheese can be made the same way. Use 1.5kg apples, washed and chopped, plus 1 litre water. Cook until soft, strain and add 1 cup sugar to each 1¼ cups of pulp and cook as above. Flavour if wished with a few spices, such as cinnamon, ginger or cloves.

Cooks Tips

- When cooking the cheese, keep sniffing the pot. You need to cook the cheese until thick, but not until the sugar has turned to toffee. Your nose will pick up those caramel aromas.

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