Jellied Quinces and Manchego Cheese

1. 1

   Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved.

2. 2

   Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.

3. 3

   Transfer quinces with a slotted spoon to a pie plate or baking dish.

4. 4

   Pour cooking juices through a sieve into a 2-cup measure.

5. 5

   (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.)

6. 6

   Pour juices over quinces, then cool, spooning syrup over quinces several times.

7. 7

   Chill, spooning syrup over quinces occasionally, at least 8 hours.

8. 8

   (Syrup will gel and coat quinces as it chills.)

9. 9

   Put quinces in half lengthwise and serve with some jelly and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.