Quince cheese

Method

1. Rub the quinces well to remove the down and wash them. Quarter them and cut out the seeds and the hard core.
2. Simmer them in a little water until soft, 30 to 40 minutes, drain and pass through a mill or blend to a smooth purée.
3. Weigh the purée and add the same weight of sugar, and the lemon juice.
4. Cook over a low heat, stirring all the time, for an hour to an hour and a half, until the paste darkens and is so thick the spoon leaves a trail across the bottom.
5. Pour into moulds lined with baking paper, smooth the top and leave to dry for a few days somewhere airy, then cut into cubes.

When to make it

Best: October. Possible: October and November.

October: The right time is now.

How we count

1 kg (Quinces) makes about 0.7 l.

Peel, seeds and core take about a quarter of a quince, and the purée is cooked with its own weight of sugar until firm. A kilogram of quinces makes about 1 kg of quince cheese, enough for a mould of about 0.7 litres.