crimson velvet

I had an amazing conversation this evening, with my parents. They were telling me about my grandmother and her sisters and how they were flagrant and unabashed sexual beings all though their lives. All three of them were pregnant before marriage and demanding satisfaction right to the end. I can't tell you how proud i am of my genes.

A suffit of damsons? Make this. Eat with strong hard cheese, or a soft french brie. I would suggest a teaspoonful on a warm cheese scone, perhaps, or even thinly spread on toast. The spice is a warm hint, the sugar subtle against the intense sharp plum. A mouthful of full fruit, texture of velvet; unabashed sex.

Ingredients:

• 6 lb (2.8 kg) damsons
• ½ pint (300 ml) water
• Sugar
• 2 teaspoons ground allspice

Method:

1. Wash the damsons and put them into a large saucepan with the water.
2. Bring to the boil, reduce the heat, cover and simmer until the damsons are tender.
3. Pour the mixture through a sieve over a large bowl and press through using the back of a wooden spoon.
4. Measure the fruit puree. and allow 1 lb (450 g) of sugar to each 1 lb (450 g) of pulp.
5. Return the puree to the pan, add the sugar and ground allspice. Stir frequently until the sugar has dissolved .
6. Bring to the boil, reduce heat and continue cooking and stirring until very thick.
7. Pour into small, clean, dry, warm sterilized jars or moulds.
8. Cover and seal.
9. Label with contents and date when fully cool.

Makes about 6 lbs (2.8 kg) of Damson Cheese.