Makes about 900g- small quince rounds are usually around 120g each
juice of a lemon- might like to use the zest also (reduce if you use fewer quinces)
granulated sugar- see ratio below
caster sugar for dusting- optional
- Wash quinces then chop into fine slices or small cubes and place in a large pan.
- Pour enough water to nearly cover the fruit, cover with a lid or foil and simmer for 45 minutes or until the fruit is very tender.
- Press the mixture through a fine sieve into a bowl. (see tip below)
- Measure the puree into a large heavy based pan and add 400g sugar for every 600ml of mixture.
- Heat gently, stirring until the sugar has dissolved.
- Increase the heat and cook slowly for about 40-50 minutes stirring frequently until very thick. (Recipes talk about being able to stand the spoon up in it) It will darken as it cooks.
- Pour the mixture into a small oiled baking tin (or whatever you want to use) and leave to set for 24 hours.
- Cut into squares, dust with sugar and store in an airtight tin. (I think this presumes you are going to use immediately)
- If you have used individual containers then you just leave and wrap in fancy paper for a present. Small, smooth sided, plastic containers that can take heat are useful. Even better if they come with a lid.
- Some recipes pour off the excess liquid and use that to make Quince jelly and then sieve the pulp for the cheese.
- I think I would only dust when you are serving otherwise it will simply soak in…
- Instead of setting the cheese and cutting into squares, some recipes recommend simply spooning the mixture into warmed sterilized straight sided jars. Seal and label, then store for 2-3 months in a cool dark place to dry slightly before eating.
- Keeps for a year if airtight. I kept mine in the jelly moulds until I wanted to turn it out and had wrapped it in baking foil. You might find it useful to place on a piece of card to keep the shape firm.