Jellied Quinces and Manchego Cheese

• 1 qt apple juice
• 2 cups sugar
• 2 tablespoons fresh lemon juice
• 1 (1-inch) piece fresh ginger, peeled and sliced
• 1/2 teaspoon whole white peppercorns
• 8 small quinces, peeled
• Accompaniment: Manchego cheese wedges (3/4 lb) at room temperature

1. Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved.
2. Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.
3. Transfer quinces with a slotted spoon to a pie plate or baking dish.
4. Pour cooking juices through a sieve into a 2-cup measure.
5. (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.)
6. Pour juices over quinces, then cool, spooning syrup over quinces several times.
7. Chill, spooning syrup over quinces occasionally, at least 8 hours.
8. (Syrup will gel and coat quinces as it chills.)
9. Put quinces in half lengthwise and serve with some jelly and cheese.

apple juice, sugar, lemon juice, fresh ginger, whole white peppercorns, accompaniment

Taken from www.epicurious.com/recipes/food/views/jellied-quinces-and-manchego-cheese-104442 (may not work)