Peel and core sour apples, cut into pieces, place in a clay pot, and cover with a lid. Seal with dough or simply cover with a wet, clean cloth and bake in the oven. Rub through a fine sieve. For every glass of apple purée, add
*This recipe resembles the family of English fruit cheeses that reduce a large amount of fruit to a fairly small quantity of semi-solid fruit pulp. Its odd name, therefore, may derive as much from the method of preparation as from the fact that the final product is served in slices or wedges, like cheese.
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