Quince paste

Quince paste

Quince cheese

By
From
Encyclopedia of Food and Cookery

A delicious sweetmeat made from the reduced and sweetened purée of quince, so slowly cooked that it becomes a rich, deep amethyst colour. Serve it with cheese, particularly the fresh soft cheeses, or cut it into squares, roll in sugar and serve with coffee.

Ingredients

Quantity Ingredient
6 quinces
125ml water
white sugar

Method

  1. Rub quinces with a cloth to remove the down. Put them whole and unpeeled into a preheated moderate oven (180°C) and cook for about 3 hours or until tender. Alternatively, quarter them (do not peel), remove seeds and steam them in the water.
  2. When quinces are cool, slice them (without peeling) into a bowl, discarding cores and any bruised or hard pieces. Put sliced fruit through a food mill or sieve.
  3. Weigh purée and add an equal weight of white sugar. Heat in a heavy pan until sugar has dissolved, then boil, stirring nearly all the time, until cheese begins to candy and come away from bottom as well as sides of pan. (The boiling paste erupts and spits so take care.) Turn off heat and continue stirring until boiling has ceased.
  4. Fill shallow rectangular earthenware or tin dishes, or one dish, with cheese and leave overnight for mixture to get quite cold.
  5. Next day put these moulds into lowest temperature possible oven until cheese has dried out and is quite firm, about 3–4 hours, although it may take longer.
  6. Turn out slabs of paste and cut into portions you are likely to use at one time. Wrap them in baking paper, plastic wrap or foil, and store in tins in a dry place.

Note

  • For the cheese board, the quince cheese may be cut into small pieces. For sweetmeats, coat square or oblong shapes, or walnut-size balls, of quince cheese in caster sugar and set in tiny paper cases or wrap in cellophane paper.
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