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Apple cheese.

Submitted by Anastasia 24 August 2009

This can be time consuming , but is so well worth the time involved.



3lbs cooking apples peeled cored , & sliced Sugar, granulated (Amount depends on the amount of pulp produced.) Water to just cover the apples, usually 3/4 to 1 pt.


Put the apples in a pan just cover with water , & bring to the boil.Cook until they are very soft, almost fluffy to look at. Allow to cool Press through a sieve, nylon is best , I use the back of a wooden spoon. For each pint of pulp , I use 14 ozs of sugar.This is the time consuming bit. Put the pulp , & sugar in the pan , & slowly bring to the boil.Now turn the heat down , & boil GENTLY, until the mixture is so thick that you can really stand a spoon up in it.It will be very thick.You must constantly stir gently never leaving for more than a couple of mins. Use sterelised pots brushed with olive oil to store the cheese in.Leave for a few months before using.I leave mine 6 months. this will keep for up to 2 years , & will improve very much with age

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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