recipe for Quince Cheese comes from Salamander Cookshop
has been one of Britains 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.
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
to make Quince Cheese
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
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.
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.
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.
in an airtight container with layers of waxed paper
between the layers.