Recipe
for :
 This
recipe for Quince Cheese comes from Salamander Cookshop
- www.salamandercookshop.com
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
www.salamandercookshop.com
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