Apple, Chilli and Cinnamon Cheese Recipe

I've made so many variants of fruit cheese over the years and i don't think i'll ever stop. Some of you may be wondering why it's called cheese when it clearly isn't.

The name originates from the age old tradition where the fruit mixture was poured into surplus cheese moulds and left to set. Although its known as fruit cheese in the UK it has so many different names throughout the world from dulce de membrillo to marmelada. 

I love to serve it with cheese but its also good in sandwiches or toasties and stirred into stews and casseroles.

Recipe:
1.2kg Apples, cored and chopped
2 cinnamon sticks
1 tsp chipotle chilli flakes
Water to cover.

 Unrefined granulated sugar (Equal quantities of sugar to fruit puree)

Method

1. Place the apples, cinnamon and chilli flakes in a pan. Add enough water to just cover the apples. Place the pan on a medium high heat and cook until the apples are tender and the water has reduced down by half its original volume.
2. Take the pan off the heat and remove the cinnamon sticks. Blend the apple mix to a smooth puree. Weigh the apple puree and place back in the pan. Weigh out the same amount of sugar and add that to the pan with the lemon juice. 
3. Place the pan back on a medium high heat and boil the mixture until it starts to reduce down and thicken. This will take about 15 minutes and the mix will start to splutter. Thanks When the mix is looking really thick you can do tester. Spoon some onto a saucer and place it in the fridge to chill. If you can pull your finger through the apple mix and it holds it shape then its ready.
4. Pour the apple cheese mix into a loaf tin or mould. Tap the tin or mould down on the surface to ensure the mix is evenly set and any air bubbles are removed. Leave to cool down to room temperature before turning it out.

Checkout my YouTube video below for tips on how to store it for up to 12 months