I love the idea of a mold, I always make mine in boring slabs and just wrape in greaseproof paper and usually chuck it in the freeze. But yours looks so much nicer.
A fruit cheese is simply a solid, sliceable preserve – and the princely quince, with its exquisite scent and delicately grainy texture, makes the most majestic one of all. It can be potted in small moulds to turn out, slice and eat with cheese. Alternatively, you can pour it into shallow trays to set, then cut it into cubes, coat with sugar and serve as a sweetmeat. A little roughly chopped quince cheese adds a delicious fruity note to lamb stews or tagines – or try combining it with chopped apple for a pie or crumble.Rate this recipe:
- 30 minutes
- 70 minutes, plus time to stand
- Makes about 1kg
- 1kg quince
- 500-750g granulated sugar
- Food-grade paraffin wax, for sealing
Wash the quince. Roughly chop the fruit but don’t peel or core them. Place in a large pan and barely cover with water. Bring to a simmer and cook until soft and pulpy, adding a little more water if necessary. Leave to stand for several hours.
Rub the contents of the pan through a sieve or pass through a mouli. Weigh the pulp and return it to the cleaned-out pan, adding an equal weight of sugar. Bring gently to the boil, stirring until the sugar has dissolved, then simmer gently, stirring frequently, for an hour and a bit until really thick and glossy. It may bubble and spit like a volcano, so do take care. The mixture is ready when it is so thick that you can scrape a spoon through it and see the base of the pan for a couple of seconds before the mixture oozes together again.
If you’re using small dishes or straight-sided jars, brush them with a little glycerine.�This will make it easy to turn out the cheese. If you’re using a shallow baking tray or similar, line it with greaseproof paper, allowing plenty of overhang to wrap the finished cheese.
When the cheese is cooked, pour it into the prepared moulds or jars. To seal open moulds, pour melted food-grade paraffin wax over the hot fruit cheese. Jars can be sealed with lids. Cheese set in a shallow tray should be covered with greaseproof paper and kept in the fridge.
For optimum flavour, allow the quince cheese to mature for 4–6 weeks before using.
Eat within 12 months.
- Cheese Fondue By: Globi
- Leek & Dorset Blue Vinny Tart By: Every Day
- James’ blue cheese, pumpkin and celeriac pasty. By: River Cottage Veg Every Day!
- Apple and Cheese Muffins By: Snow Cloud
- Hugh's chocolate, fruit and nuts By: Hugh's 3 Good Things
- Courgette and Cheese Loaf By: Pebble Soup
- Avocado, Cheese & Bacon Sandwich By: Every Day
- Roast Beetroot With Goats Cheese Salad By: Every Day
- Christmas fruit salad By: Julie D
- Feijoa Loaf By: NZ DIVA
- Butternut Squash and Stilton Risotto By: Seraphim
- Banana & Apple Morning Salad By: Every Day
- Hugh and Oscar's goat's cheese By: River Cottage summers here
- Apple, Guinness & Cheese Soda Bread By: Every Day
- Cheese and Courgette Muffins By: frogeatstown
- Bachelor’s jam By: River Cottage Preserves Handbook
- French Onion Soup By: Vegetarian Recipe Club
- Chili & Ginger Chocolate Cheesecake By: jonnyH
- Quince and Bramley Apple Sorbet By: Every Day
- Cheese & Egg Tartare By: Every Day
- side dish By: serena
- Cheesy courgettes By: ijgibson
- Salad of baby peas, ricotta and spring onions By: Every Day
- Squash stuffed with leeks By: River Cottage Veg Every Day!
- Lemon Curd Marble Muffins By: Every Day
- Fruit, nut and honey bars By: River Cottage Cakes Handbook
- Hugh’s Cauliflower Fungus Cheese By: HughFW