A quick and easy way to use quinces that’s bound to find it’s way onto your cheeseboard or platter.
Juice 1 large lemon
¼ cup water
Remove cores from quinces – I found that the best way to do this is to cur them in quarters or eighths and then scoop them out with a sharp knife. Be sure not to include any of the ‘gristly’ section around the seeds as this will make your cheese grainy. You should have about 1kg of flesh.
Cut into 3cm pieces (approximately) and place in a 2 litre capacity heatproof dish with the lemon juice and water.
Cover the dish with cling wrap and cut a small hope in the top with just the tip of a small, sharp knife.
Cook in the microwave on High for 10 minutes. Remove and stir. Cover the top with a new piece of cling wrap, cutting a small hope in the top as before.
Cook in the microwave on High for 10 minutes more. Remove and then sieve, puree or press though a food mill. Return to the microwave, uncovered and cook for one minute.
Add the sugar and stir until dissolved. Return to the microwave and cook for 10 minutes. Remove and stir, then cook for a further 10 minutes.
Stir then cook for 5 minutes more.
Stir then spoon into small heatproof containers and seal immediately.