Quince Cheese

Directions

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