June 4, 2012
Makes about 1kg
This delightful concoction is generally served as part of a cheese platter. When I have a great deal of it, I cut it into squares and dip them in melted chocolate. If you tire of the stirring process, simply cut it short, pour the mixture into small jars and use as quince paste. It is just as delicious.
- 8 quinces
- 1 cup water
- juice of 1 lemon
Cut the quinces into quarters and remove the seeds and core. Place the quince, water and lemon juice in a saucepan with a tight-fitting lid and cook over low heat until the quince is tender. Strain the mixture through a sieve or food mill. For each cup of pulp, add 1 cup of sugar.
Place the pulp and sugar in a clean saucepan and bring slowly to the boil, stirring often. Reduce the heat to low and simmer, stirring frequently and in the later stages, constantly, for an hour – or even two. The cheese is ready when a wooden spoon drawn through the mixture makes a clean line across the base of the pan.
Line a 20cm square cake tin with baking paper. Pour the quince cheese into the prepared tin and smooth the surface. Leave to set, then cut it into squares.
Store in an airtight container between sheets of baking paper for up to 12 months.