Damson and apple cheese

Method

1. Damsons are a nightmare to stone so just wash them (or the plums) and pop into a large pan. Quarter the apples (don’t peel or remove the pips) and add to the pan with the vanilla pod, split in half, if using. Half-cover the fruit with 600ml water and bring to a gentle simmer. Cook, partially covered, for 30 minutes.
2. Pass the fruit through a sieve, in batches, into a large bowl. Stir the pulp with a wooden spoon to help it through. Discard the pips, skin, peel and stones. Scrape the seeds from the vanilla pod into the sieved fruit, if using, and discard the pod.
3. Measure the fruit purée in a jug – you should have about 1.2 litres. Add the sugar (or 100g sugar for every 150ml purée) and heat very gently until the sugar dissolves. Bring to a gentle simmer and cook for about 11/4 hours, stirring regularly. This burns easily, so don’t go away. It’s ready when a wooden spoon leaves a clear wake. Take off the heat.
4. Oil a deep baking tray, about 26 x 17cm, and line with baking paper. Pour in the purée, cool, then chill for 12 hours or until set.
5. Cut into 18 squares. To store, dust with caster sugar, leave to dry, then layer up between baking paper in an airtight container. Store in a cool place for up to 6 months.