Quince Cheese
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 ½ lemon
- preserving or granulated sugar
- groundnut oil, for brushing
- caster sugar, for dusting
- 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.
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Author: Diana Griffiths