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1
Wash the quinces well to remove the fluff and chop coarsely.
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2
Place in a preserving pan and cover with water or cider, adding the lemon rind and juice.
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3
Bring to the boil and then simmer for 30 to 40 minutes until very soft.
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4
Either press the mixture through a sieve or pass through a food mill.
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5
Measure the puree and allow 400g of sugar for every 500ml of puree.
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6
Clean the pan and put in the puree and sugar.
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7
Bring slowly to the boil, stirring until all the sugar has dissolved.
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8
Reduce the heat and simmer for 2 to 3 hours until the mixture becomes very thick.
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9
Turn off the heat and allow to cool slightly.
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10
Brush a baking or roasting tin with oil and pour the cooled cheese into it, smoothing to a layer about 3-4cm thick.
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11
Cool completely, cover with a clean cloth and leave for 24 hours in a warm dry place.
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12
Loosen the cheese from the tin with a knife and turn out onto greaseproof paper.
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13
Cut into squares or diamonds and dust with caster sugar.
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14
Arrange on a baking try and leave to dry, loosely covered with baking parchment.
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15
Store in an airtight container with layers of waxed paper between the layers.
