| Fruit Cheeses are closely related to jams and | | | | minutes until very soft. |
| jellies but have a firmer texture and are usually | | | | 2. Either press the mixture through a sieve or |
| served moulded and cut into chunks as an | | | | pass through a food mill. Measure the puree and |
| accompaniment to roast or cold meats. Quince | | | | allow 400g of sugar for every 500ml of puree. |
| really makes the best cheese and is a wonderful | | | | 3. Clean the pan and put in the puree and sugar. |
| rich amber colour. It is a particular speciality of | | | | Bring slowly to the boil, stirring until all the sugar |
| Spain and is traditionally eaten as a sweet snack. | | | | has dissolved. Reduce the heat and simmer for |
| This recipe will keep for 2 years and makes a | | | | 2-3 hours until the mixture becomes very thick. |
| wonderful and unusual gift. | | | | Turn off the heat and allow to cool slightly. |
| Ingredients | | | | 4. Brush a baking or roasting tin with oil and pour |
| - 1.5kg ripe quinces | | | | the cooled cheese into it, smoothing to a layer |
| - 2 litres water or dry cider | | | | about 3-4cm thick. Cool completely, cover with a |
| - 2-3 strips of lemon rind | | | | clean cloth and leave for 24 hours in a warm dry |
| - juice of ½ lemon | | | | place. |
| - preserving or granulated sugar | | | | 5. Loosen the cheese from the tin with a knife |
| - groundnut oil, for brushing | | | | and turn out onto greaseproof paper. Cut into |
| - caster sugar, for dusting | | | | squares or diamonds and dust with caster sugar. |
| | | | Arrange on a baking try and leave to dry, loosely |
| 1. Wash the quinces well to remove the fluff and | | | | covered with baking parchment. |
| chop coarsely. Place in a preserving pan and cover | | | | 6. Store in an airtight container with layers of |
| with water or cider, adding the lemon rind and | | | | waxed paper between the layers. |
| juice. Bring to the boil and then simmer for 30-40 | | | | |