Damson Delight
Today’s blog is a recipe inspired by the bounty of damson fruit ripening on the tree in our garden. So what to make when the damsons are in season? Usually I would make some chutney. Today was not a chutney day. Too early in the year. Interestingly the damsons are early this year perhaps the warm lockdown March and April is responsible for this.
The recipe needed today needed to reflect the summer...
1.8 kilograms of damsons allows for two different recipes, a damson jam and a damson fool. Excitingly the jam recipe requires our special book. This has been well thumbed and the pages are stained with various fruit juices and vinegars.
There are some lovely recipes in this book. I very much recommend it if you want to make jams or preserves.
Take 1kg of damsons (stoned) and add 250ml of water and four tablespoons of light brown sugar. Gently simmer for 15 minutes until the fruit is softened. Pass the mixture through a sieve pushing as much purée through as possible. Add the juice of half a lemon and then set aside to cool. Whisk 4 tablespoons of icing sugar with 600ml of double cream until it reaches the soft peak stage. In another bowl whisk two egg whites until stiff. Carefully fold the eggs into the cream and then swirl in the damson mixture. Spoon into individual sundae dishes or jam jars and refrigerate until ready to eat.
1.8 kilograms of damsons allows for two different recipes, a damson jam and a damson fool. Excitingly the jam recipe requires our special book. This has been well thumbed and the pages are stained with various fruit juices and vinegars.
There are some lovely recipes in this book. I very much recommend it if you want to make jams or preserves.
The damson fool recipe required a google search and luckily my favourite food writer of the moment Felicity Cloke of the Guardian has written an article on the Perfect Damson Fool.
She has to take credit for this recipe. See link above.
Take 1kg of damsons (stoned) and add 250ml of water and four tablespoons of light brown sugar. Gently simmer for 15 minutes until the fruit is softened. Pass the mixture through a sieve pushing as much purée through as possible. Add the juice of half a lemon and then set aside to cool. Whisk 4 tablespoons of icing sugar with 600ml of double cream until it reaches the soft peak stage. In another bowl whisk two egg whites until stiff. Carefully fold the eggs into the cream and then swirl in the damson mixture. Spoon into individual sundae dishes or jam jars and refrigerate until ready to eat. Serve and enjoy. Perfect for a summer evening.
Raw whipped egg whites?
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