This traditional quince cheese is known as membrillo in Spain, marmelado in Portugal and pâté de Coings in France. In the 13th century, fruit cheeses were known as “marmalades,” which is the Portuguese word for quince. Serve Membrillo with a single cheese such as Manchego (a hard Spanish cheese) or as part of a cheeseboard.
MAKES ABOUT: 2 pounds, 4 ounces (3½ cups) PREPARATION TIME: 35 minutes COOKING TIME: 1 hour 20 minutes
2 pounds, 4 ounces quinces
1 cup granulated sugar per 1 cup of puree
mild-flavored olive oil or glycerin, for brushing
1 Without peeling or coring, chop the quinces, discarding any bruised or damaged pieces.
2 Put the chopped quinces in a large, heavy pot and add 1¼ cups water to just cover the fruit. Bring to a boil, then reduce the heat and simmer gently about 30 minutes until the quinces are soft and pulpy. Stir from time to time to prevent the mixture from sticking to the bottom of the pot.
3 Using a wooden spoon, push the mixture through a strainer into a large bowl.
4 Measure the puree and return it to the cleaned pot. For every cup of puree add 1 cup sugar.
5 Heat gently, stirring all the time, until the sugar has dissolved. Bring to a boil and boil rapidly 30 to 40 minutes until the mixture is a thick spreading consistency. Stir frequently to prevent the mixture from sticking to the bottom of the pot. The cheese is ready when a wooden spoon drawn across the bottom of the pot reveals the bottom cleanly.
6 Meanwhile, brush the insides of a small bowl or small, straight-sided individual molds or ramekins with a little olive oil.
7 Spoon the cheese into the prepared dishes and level the surface. Cut out circles of wax paper and lightly press them onto the tops of the cheese. Then cover the tops of the dishes in plastic wrap.
8 Store the cheese in the refrigerator at least 1 month before eating, to allow the cheese to mature.
9 To serve, turn the cheese out of its dish and serve whole, sliced into small portions. Eat within 1 year.