September Sloes
The sloes are looking wonderful this season and the hedgerows are laden. Sloe gin is a popular use of these wonderful fruits of the Blackthorn but they can also be made into Sloe Cheese. This fantastic recipe comes from a great book called Forage by Liz Knight.
It is an abosolute must for anyone interested in foraging. We were introduced to it by a lovely friend and have not looked back since. Here is the recipe for Sloe Cheese (curtesy of Liz Knight). I personally leave out the vanilla but that's a personal choice.
SPICED SLOE CHEESE
Makes 250g
- 250g ripe sloes
- 2 whole star anise
- Vanilla pod (I dont put this in!)
- 250g sugar, warmed in the oven
Fruit cheeses are preserves that are thick enough to be cut into cubes but also have enough softness to be able to be spread. The tart fruitiness of sloes means they hold their own incredibly well in sugary preserves. If you want to swap some of the sloes for apples here, use the sourest you can find; ideally use wild crab apples and swap weight for weight.
1. Rinse the sloes and put them in a pan with 500ml of water along with the star anise and vanilla pod. Bring to a gentle simmer over a medium heat and cook for around 30 minutes until the sloes are very soft.
2. Tip the sugar into the pan and stir into the sloe mixture. When the sugar has dissolved, increase the heat and cook, stirring constantly, until very thick. Pass the pulp through a sieve. Spoon the thick mixture into oiled wide-necked jars or ramekins and seal with lids or cellophane discs.
You can turn the cheese into fruit pastilles by pouring the mixture into oiled ceramic baking trays and letting it set. When firm, chop into cubes and roll in sugar.
Thanks Liz Knight for this recipe and get hold of her book if you can!
