Our quince came into full bloom in mid April. Beautiful large white blossoms with a generous flush of pink. It’s a lovely tree. Even its name sounds quaint, old fashioned and rather magical and mystical.
You can do a number of things with the fruit (except eat them raw, of course), but I have always been intrigued by Quince Cheese. I’d tried making this before using the oven method, but it didn’t work out too well. I searched the net and found Easy Quince Cheese by The Cottage Smallholder. This is the site which introduced me to blogs; I’ve loved it ever since.
Quince Cheese:
- Wash and quarter the fruit.
- Remove the pips and cut into small chunks.
- Place in saucepan with enough water to cover and simmer until soft.
- Strain overnight through a jelly bag.
- Press the pulp through a sieve.
- Measure the pulp and put it into a large heavy bottomed pan.
- Add an equal volume of granulated sugar.
- Add the juice and zest of 1 lemon.
- Simmer gently, stirring regularly until it becomes stiff in consistency.
- Either put it into sterilised jars, small ramekins, or set it in moulds.
You can make “cheese” with all sorts of fruit.
HomeMadeS gives recipes for both Apple Cheese and Plum Cheese.
I just learnt that the Americans call fruit cheese “butter”.
Well, it makes just as much sense as calling it cheese!
- Here is a recipe for Apple Butter by Flavors of Abruzzo.
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Oh, I just did – poached with vanilla – delicious, but why didn’t I think of that Edward Lear rhyme!!!??? I learnt it as a child, but never understood what either quince or runcible spoon meant.
(I still don’t know what a runcible spoon is, but I want one.)
I’ve looked at your recipe. It’s an absolute must for next year. (I’ve put a link on my recipe page under the things I’m definitely going to try. And I shall!)
…and I didn’t know you called it “butter”.
Grazie, Luca.
Do you know Sam, I did keep the juice. Put it in a container in the fridge – then, totally ashamed to admit – I left it too late for the jelly.
Thanks for the “renaissance” smile.
No, I didn’t know about the palaces, but it makes sense because the perfume is lovely. My tree yeilded about 2.5 kilos – not nearly enough to afford me that luxury – maybe in a few years time. (It’s only 3 years old.)
It tastes like a cross between an apple and a pear, but there is a hint of fig. The texture is gritty – also like a pear.
A sharp fork with curving prongs… A sort of spork, or foon??? Could be quite useful for a buffet.
[…] and I had a slice of each after lunch with the Quince Cheese I made from our own […]
Thank you, Linda.