Quince Cheese

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.

Ingredients

Quince

2kg quince
1.6kg (aproximately) caster sugar (400g sugar to every 500g quince puree)

Method

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.