(from Preserving, by Oded Schwartz)
3 lb ripe quinces, washed to remove fluff, and coarsely chopped
about 8 cups water or hard cider
2-3 strips of lemon rind
juice of 1/2 lemon
granulated sugar
mild oil, such as almond or peanut, for brushing
superfine sugar for dusting
Put quinces in a saucepan with enough water or cider to cover and add the lemon rind and juice. Bring to a boil, then simmer 30-45 minutes until fruit is very soft.
Press the mixture through a sieve or food mill and return to the cleaned pan.
For every 2 cups puree, add 1-1/2 cups sugar. Bring slowly to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer, stirring frequently, 2-1/2 to 3 hours, until the mixture "plops" and is very thick. Remove from heat and let cool slightly.
Brush a baking sheet or roasting pan with plenty of oil. Pour the cooled cheese onto the sheet and smooth to an even layer 1" to 1-1/2" thick. Cool completely, then cover loosely with a clean cloth and leave in a warm, dry place for 24 hours.
Loosen the cheese with a spatula, then turn out onto waxed paper. Cut into squares or diamonds and dust with superfine sugar. Arrange on baking sheets and let dry, loosely covered with baking parchment.
To store, arrange the cheese in layers between sheets of waxed paper in an airtight container.
"Translucent, dark amber, and beautifully fragrant." Shelf life 2 years, refrigerated.
jp
(10/16/01)
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