Quince cheese really isn't a cheese at all it is set preserve but is however amazing served with cheese. It is also good added to a rich port or red wine sauce for duck breast. It is very simple to make and will keep for a year when stored in the refrigerator. Quince flesh is very hard so use a strong sharp knife when cutting. The flesh will turn brown but this isn't important as the flesh will turn burgundy when cooked.
- 2kg quince
- 1.6kg (aproximately) caster sugar (400g sugar to every 500g quince puree)
- Wash 2kg quince thouroughly and roughly chop (no need to peel or decore). Place in a lare pan, cover with water and boil for 30-45 minutes until the fruit is soft. Puree and sieve or pass through a mouli (food mill).
- Weigh the puree and add 400g of sugar to every 500g of puree. Place puree and sugar in a pan and gradually bring to the boil, stirring until all the sugar has dissolved. Cook for 2-3 hours stirring regularly. When ready the mixture will be thick and come away from the sides, and it will turn a deep burgundy colour. Remove from the heat.
- Spread the paste evenly onto a lightly oiled tray so that it is 2-4cm thick, cover with a cloth and leave to dry for 1-2 days. Cut as required and place in layers between grease proof paper in a sealed container.Store in the fridge or in cool dark place for up to a year.