Pear Cheese

Although the mixture takes a while to cook, fruit cheese is easy to make, and worth doing because it keeps very well. The cheese, a firm paste which slices when cold, can be potted in small, straight-sided jars and sealed and labelled as you would jam. I like to make at least one batch in a loaf tin, which I turn out and keep in a rectangular dish in - the refrigerator for slicing and serving as a sweetmeat after dinner or as an accompaniment to cheese. Pear cheese is particularly good with