Homemade quince cheese...

Ok, I admit I've gone slightly overboard with the photos here, but it was just one of those moments were I found myself clicking away from all angles.  

Last weekend I made quince cheese as Monsieur's mum had given me some huge quinces from her garden. These were as organic as they can be with worms, holes and bruises, but that was no deterrent. Once I had cut off the offending bits and set the worms free, I was ready to get cooking. It's a really simple thing to make, but it takes a little bit of patience. If you're interested, here's how:

Roughly cut up the quinces (no need to peel them), just about cover with water and then simmer until they're soft. Leave to rest for a few hours before pressing them through a sieve. Now weigh the purée and put into a clean pot with the same amount of sugar. Heat up and stir until the sugar is dissolved. It will now take a good hour - during which you will have to regularly stir it - until it thickens enough sot that you can see the bottom of your pot for a couple of seconds when running your wooden spoon through it. Once that's done, you can fill a large, shallow dish with the paste or - like I did - some smaller ones. I then covered the small pots with cling film and pressed it onto the warm paste to avoid it developing a 'skin'. For best results and for the flavours to best develop leave to rest for 4-6 weeks. I clearly didn't do that with these, but then 'patience' is not my middle name... 

So, if you don't have any plans this weekend, why not try this? Wishing you all a lovely weekend. 

Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese
Homemade Quince Cheese