Wild Pear Part 1: Pear Cheese

Despite an awful fruit season (no plums, no apples and no damsons) I was very happy that my annual Wild Pear forage was successful. I foraged 5kg of pears, so I've decided to post each recipe separately. Wild pears are small, hard versions of the Conference pears we are more familiar with, so are best cooked/pureed to release the flavour without releasing your teeth.

5kg Wild Pears

Part 1: Wild Pear Cheese
Part 2: Wild Pear Jelly Fruits
Part 3: Wild Pears, Poached
Part 4: Wild Pear Brownies
Part 5: Wild Pear and Bramble Leather

Wild Pear Part 1: Pear Cheese

Adapted from "Pam the Jam" (of "St. Hugh fame")'s recipe

Ingredients:

• 1kg wild pears
• 825g cooking apples
• Sugar
• 1 tsp cinnamon
• 500ml water

Method:

• Peel, core and slice fruit
• Add fruit, water and cinnamon to a pan and boil then simmer for 15 mins
• Blend mixture to a puree in a blender
• Measure puree and add 3/4 sugar to the amount of puree you have (eg 750g sugar per 1000ml puree)
• Bring back to boil and simmer for approx. 1 hour, stirring frequently

Puree turns from yellow . . .

. . . to orange!

• Pour mixture into greased moulds - I used mini loaf tins
• Cover with baking paper and allow to set for 2-3 days to set
• Turn out, slice and serve with your favourite cheese

Wild Pear Cheese

Next: Part 2: Wild Pear Jelly Fruits