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Recipe for :

Quince Cheese

This recipe for Quince Cheese comes from Salamander Cookshop -

Salamander has been one of Britain’s leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Ingredients for Quince Cheese

1.5kg ripe quinces
2 litres water or dry cider
2 - 3 strips of lemon rind
juice of ½ lemon
preserving or granulated sugar
groundnut oil, for brushing
caster sugar, for dusting

How to make Quince Cheese

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

Salamander Cookshop