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Quince cheese matured to a golden colour, decorated with walnuts
Quince cheese slices sprinkled with walnuts, matured to a beautiful golden brown colour.

Quince cheese

Author: Flavelo
Recipes Cakes and Desserts

Quince cheese is one of the noblest forms of preserving fruit. The natural gelling agent (pectin) in quince is so strong that when cooked slowly with sugar, it results in a sliceable, gummy bear-like consistency even without any artificial additives. During cooking, the colour of the fruit pulp turns from pale yellow to deep red as the sugars caramelise and the pigments concentrate.

🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 10 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan for cooking
  • Hand blender or tomato passata machine
  • Baking paper
  • Moulds (e.g. loaf tins or baking trays)

Allergen Information

⚠️ Nuts (optional)

Instructions

1 ✓

Rub the quinces to remove the 'fuzz', then wash them. Cut out the core (but don't throw it away!), and chop up the fruit.

Tip: The core has the most gelling agent (pectin). Cook it in a tea egg or muslin cloth, then remove before sieving, this ensures setting.
2 ✓

Place the fruit in a saucepan, pour over enough water to just cover it, and cook until soft in approx. 20-30 minutes.

Tip: Add the lemon juice now so the quince doesn't brown too much from oxidation.
3 ✓

Strain off the water (set aside for cordial!), and puree the fruit until completely smooth.

Tip: The smoother the pulp, the glassier and more homogeneous the result will be.
4 ✓

Weigh the puree: for every kg of puree add 800 g of sugar. Put back on the heat and cook whilst stirring constantly.

Tip: Careful, the thick mass boils whilst puffing! Use a long-handled wooden spoon and gloves.
5 ✓

Cook until (approx. 40-60 minutes) the mass becomes dark red, shiny, and if you pull the wooden spoon across the bottom of the pot, it leaves a 'path' that doesn't flow back.

Tip: This step is evaporating the water content. If it isn't thick enough, it won't dry out.
6 ✓

If adding walnuts, stir them in now. Pour the mass into moulds lined with baking paper or wetted.

Tip: It dries sooner in a thinner layer.
7 ✓

Rest in a cool, airy place for days. If the top has hardened, turn it out and dry the other side too.

Tip: Full drying can take weeks, during which time the crystal structure stabilises.

Recipe FAQ

Why didn't it set?
You probably didn't cook it long enough, and too much water remained in it. Quince cheese must dry to a 'knocking' hardness by the end of cooking.
Why did it go mouldy?
It didn't dry out enough, or you stored it in a humid place. Sugar preserves, but only if the water content is low.

Ingredients

  • 1 kg Ripe quince (weighed when cleaned)
  • 800 g Granulated sugar
  • 0.5 pc Lemon juice
  • 1 handful Walnut kernels (optional)
  • 1 litre Water (for cooking)