Happy Halloween. Is that quince cheese for the chop?

31 Oct

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Is it Happy? Happy Halloween can’t be right.
Quince cheese. Little friend C and her crew dropped round yesterday after the park and gave us quinces. So here we are 24 hours later with a quince cheese about to be brutally halved. Apparently it now needs 4 to 6 weeks to mature. Can’t see our half making it to December. The bits we scraped from the pan were really very good. Why isn’t everyone hacking up quince?

Recipe: Peel and core quince. Weigh the quince flesh and pour out the same weight of sugar for later. Simmer peelings in just enough water to cover for an hour then push the pulp through a sieve. Add this to a heavy pan containing the quince flesh chopped up, a good squeeze of lemon and cover with just enough water. Simmer this for an hour. Then add the sugar and cook really slowly for an hour or even two until you can scrape a wooden spoon across the bottom of the pan and the two halves separate for seconds before sliding back together again. Line a tupperware with greaseproof smeared with a tiny amount of oil. Slide the quince cheese into the tupperware to a depth of 3-4cm and cool then chill overnight in the fridge. In the morning the cheese should be set and can be turned out onto fresh paper then wrapped up in greaseproof then newspaper to be aged for 4-6 weeks in the fridge before eating with cheese or cooked meat…

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What the quinces look like before cooking – they are meant to start out quite hard and green!

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