Quince Cheese

• 2 1/4 pounds quince
• 2 1/2 to 3 3/4 cups granulated sugar
• Food-grade paraffin wax, for sealing

1. Wash the quince.
2. Coarsely chop the fruit but dont peel or core it.
3. Place in a large pan and barely cover with water.
4. Bring to a simmer and cook until soft and pulpy, adding a little more water if necessary.
5. Let stand for several hours.
6. Press the contents of the pan through a sieve or run through a food mill.
7. Weigh the pulp and return it to the cleaned-out pan, adding an equal weight of sugar.
8. Bring gently to a boil, stirring until the sugar has dissolved, then simmer gently, stirring frequently, for an hour and a bit until really thick and glossy.
9. It may bubble and spit like a volcano, so do take care.
10. The mixture is ready when it is so thick that you can scrape a spoon through it and see the bottom of the pan for a couple of seconds before the mixture oozes together again.
11. If youre using small dishes or straight-sided jars, brush them with a little glycerine.
12. This will make it easy to turn out the cheese.
13. If youre using a shallow baking pan or something similar, line it with parchment or waxed paper, allowing plenty of overhang to wrap the finished cheese.
14. When the cheese is cooked, pour it into the prepared molds or jars.
15. To seal open molds, pour melted food-grade paraffin wax over the hot fruit cheese.
16. Jars can be sealed with lids (see pp.
17. 2122).
18. Cheese set in a shallow tray should be covered with parchment or waxed paper and kept in the fridge.
19. For optimum flavor, allow the quince cheese to mature for 4 to 6 weeks.
20. Use within 1 year.

quince, sugar, paraffin

Taken from www.epicurious.com/recipes/food/views/quince-cheese-389431 (may not work)