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1
Wash the quince.
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2
Coarsely chop the fruit but dont peel or core it.
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3
Place in a large pan and barely cover with water.
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4
Bring to a simmer and cook until soft and pulpy, adding a little more water if necessary.
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5
Let stand for several hours.
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6
Press the contents of the pan through a sieve or run through a food mill.
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7
Weigh the pulp and return it to the cleaned-out pan, adding an equal weight of sugar.
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8
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.
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9
It may bubble and spit like a volcano, so do take care.
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10
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.
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11
If youre using small dishes or straight-sided jars, brush them with a little glycerine.
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12
This will make it easy to turn out the cheese.
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13
If youre using a shallow baking pan or something similar, line it with parchment or waxed paper, allowing plenty of overhang to wrap the finished cheese.
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14
When the cheese is cooked, pour it into the prepared molds or jars.
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15
To seal open molds, pour melted food-grade paraffin wax over the hot fruit cheese.
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16
Jars can be sealed with lids (see pp.
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17
2122).
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18
Cheese set in a shallow tray should be covered with parchment or waxed paper and kept in the fridge.
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19
For optimum flavor, allow the quince cheese to mature for 4 to 6 weeks.
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20
Use within 1 year.
