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Recipe for Quince Cheese


 

Quince
Cheese

from Salamanders Cookshop

Fruit Cheeses are closely related to jams
and jellies but have a firmer texture and are usually served moulded and
cut into chunks as an accompaniment to roast or cold meats. 

Quince really makes the best cheese and is
a wonderful rich amber colour.  It is a particular speciality of
Spain and is traditionally eaten as a sweet snack.  

This recipe will keep for 2 years and
makes a wonderful and unusual gift.

Ingredients

  • 1.5kg ripe quinces
  • 2 litres water or dry cider
  • 2-3 strips of lemon rind
  • juice of ? lemon
  • preserving or granulated sugar
  • groundnut oil, for brushing
  • caster sugar, for dusting

quinces

 

Method

Wash the quinces well to remove the fluff
and chop coarsely.  Place in a preserving pan and cover with water or
cider, adding the lemon rind and juice.  Bring to the boil and then
simmer for 30-40 minutes until very soft.

Either press the mixture through a sieve or
pass through a food mill.  

Measure the puree and allow 400g of sugar
for every 500ml of puree.

Clean the pan and put in the puree and sugar. 
Bring slowly to the boil, stirring until all the sugar has dissolved. 
Reduce the heat and simmer for 2-3 hours until the mixture becomes very
thick. 

Turn off the heat and allow to cool
slightly.

Brush a baking or roasting tin with oil and
pour the cooled cheese into it, smoothing to a layer about 3-4cm thick.  

Cool completely, cover with a clean cloth
and leave for 24 hours in a warm dry place.

Loosen the cheese from the tin with a knife
and turn out onto greaseproof paper.  Cut into squares or diamonds
and dust with caster sugar.  

Arrange on a baking try and leave to dry,
loosely covered with baking parchment.

Store in an airtight container with layers of
waxed paper between the layers.

 

Why not try some of our other
featured recipes such as Persian
Apricot Chicken
, Baked Halibut
and Pumpkin marmalade?