QUINCE CHEESE
Steps:
- Wash the quince. Coarsely chop the fruit but don't peel or core it. Place in a large pan and barely cover with water. Bring to a simmer and cook until soft and pulpy, adding a little more water if necessary. Let stand for several hours.
- Press the contents of the pan through a sieve or run through a food mill. Weigh the pulp and return it to the cleaned-out pan, adding an equal weight of sugar. Bring gently to a boil, stirring until the sugar has dissolved, then simmer gently, stirring frequently, for an hour and a bit until really thick and glossy. It may bubble and spit like a volcano, so do take care. The mixture is ready when it is so thick that you can scrape a spoon through it and see the bottom of the pan for a couple of seconds before the mixture oozes together again.
- If you're using small dishes or straight-sided jars, brush them with a little glycerine. This will make it easy to turn out the cheese. If you're using a shallow baking pan or something similar, line it with parchment or waxed paper, allowing plenty of overhang to wrap the finished cheese.
- When the cheese is cooked, pour it into the prepared molds or jars. To seal open molds, pour melted food-grade paraffin wax over the hot fruit cheese. Jars can be sealed with lids (see pp. 21-22). Cheese set in a shallow tray should be covered with parchment or waxed paper and kept in the fridge.
- For optimum flavor, allow the quince cheese to mature for 4 to 6 weeks. Use within 1 year.
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