Anyone have any suggestions for using quince? - Page 2

blatanna · November 21, 2007

3 lb quince
1 3/4 lbs granulated or preserving sugar (white)
castor(superfine)for dusting,

Wash, chop and place quince in a large pan.
Pour in enough water to nearly cover the fruit, put the lid on and simmer for 45mins or until fruit is tender.
Cool slightly then presds the mixture through a sieve into a bowl.
Measure the puree into a pan adding 14oz sugar for every pint of puree
Heat gently until the sugar is dissolved.
Increase the heat and cook for 40 to 50 mins stirring frewuently until the mixture is thick.

Rather than setting the cheese on a small baking tin and cutting into squares pour it into warmed straight sided steralized jars.
Seal and lable and store in a cool dark place
for two to three months until the cheese dries out.

maryinoregon · November 21, 2007

Thanks to all.

Right now I have a cold, so am not feeling very ambitious. What timing on my part. Will play with the recipes here after I am feeling better. I really appreciate everybody's ideas.

November 21, 2007	#16
blatanna Tomatovillian™ Join Date: Jan 2007 Location: Ireland Posts: 150	Quince Cheese 3 lb quince 1 3/4 lbs granulated or preserving sugar (white) castor(superfine)for dusting, Wash, chop and place quince in a large pan. Pour in enough water to nearly cover the fruit, put the lid on and simmer for 45mins or until fruit is tender. Cool slightly then presds the mixture through a sieve into a bowl. Measure the puree into a pan adding 14oz sugar for every pint of puree Heat gently until the sugar is dissolved. Increase the heat and cook for 40 to 50 mins stirring frewuently until the mixture is thick. Rather than setting the cheese on a small baking tin and cutting into squares pour it into warmed straight sided steralized jars. Seal and lable and store in a cool dark place for two to three months until the cheese dries out. __________________ Blatanna

November 21, 2007	#17
maryinoregon Tomatovillian™ Join Date: Feb 2007 Location: Oregon Posts: 361	Thanks to all. Right now I have a cold, so am not feeling very ambitious. What timing on my part. Will play with the recipes here after I am feeling better. I really appreciate everybody's ideas.