Fruit Cheeses are closely linked to jams and jellies but have a firmer texture and are ordinarily served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince legitimately makes the best cheese and is a spectacular, rich amber colour. It is a single speciality of Spain and is traditionally eaten as a sweet snack. This formula will keep for 2 years and makes a spectacular, and unusual gift.
Ingredients
Cheese Knife
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
1.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.
2.Either press the combination straight through a sieve or pass straight through a food mill. Portion the puree and allow 400g of sugar for every 500ml of puree.
3.Clean the pan and put in the puree and sugar. Bring gradually to the boil, stirring until all the sugar has dissolved. Sacrifice the heat and simmer for 2-3 hours until the combination becomes very thick. Turn off the heat and allow to cool slightly.
4.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.
5.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.
6.Store in an airtight package with layers of waxed paper between the layers.
