This recipe was sent in by Heather Grant who prefers her method of making quince cheese to mine.A chance gift of a bag of quinces gave me the opportunity to try it. The recipe worked well and I will use it again.

I made small containers of cheese so that one can be kept in the fridge for use and the others will be safely stored in the freezer for use later in the year. I also froze the quince juice in small quantities with the idea of using it to stew apples and pears..

I started with about 1.5 kg of quinces.

Peel, core and dice the quince.
Place in heavy bottomed pan and barely cover with water.
Simmer until soft (30-40 mins).
Strain off liquor (keep for fruit juice) Weigh, liquidise and mix with equal weight of sugar.
Stir well and then place on low heat and stir until boiling.
Cook for about an hour until reduced in volume by about a half. It should be a deep ruddy brown and vesuviously molten in texture.
Line a large, flat ovenware container with parchment and fill with the mixture.
Heat fan oven to 50C and cook/dry for one hour.
Leave to cool in the oven and then store in the fridge.
Ideal with strong Cheddar or Manchego cheese.