Comments on: Quince Cheese Recipe

By: Jayneee

Jayneee — Fri, 04 Nov 2011 16:31:40 +0000

Also, if you haven't tried this before, you must. Wash, quarter and core the quince. Then nestle at the side of your roasting joint of pork…..delish!

By: Jayneee

Jayneee — Fri, 04 Nov 2011 16:27:57 +0000

As I write this I have Membrillo cooking, which is very similar to the cheese above. You don't need a pressure cooker and will keep for months in the fridge. Amazing with cheese and foie gras!

By: Mal PART

Mal PART — Sat, 29 Oct 2011 20:37:40 +0000

That sounds like a quince tree. Check out photos on Wikipedia. The fruits start out green, and go to yellow during June – August – they are 'ripe' from early September/October This is Essex, it could be a bit later further north). They are NEVER soft, and very bitter to the taste even when ripe – it's hard to believe they'd ever cook up into anything eatable. But, try a quince jam or (better still) a quince marmalade (recipes are on the net, so just google). @christopher randall:

By: carol

carol — Mon, 19 Sep 2011 23:34:41 +0000

Does anyone have a recipe for Quince marmalade please.

By: Mary Stuart-Menteth

Mary Stuart-Menteth — Mon, 05 Sep 2011 15:27:29 +0000

I have just cooked 4 quinces in my microwave, removing the odd bruised bits, the stalks and opposite end remains of flower, they cooked in a few minutes in a covered bowl with a minimum of water, it was then very easy to remove the cores and put the rest through a sieve, I am now about to try making this into cheese with the help of your recipes!

By: Jacky C

Jacky C — Wed, 03 Aug 2011 09:31:33 +0000

I have an ornamental Quince too and last year made Quince jelly with the fruits. I bake with it (in almond tarts, Victoria sponge, anywhere where I would have used jam). We also use it as a relish or just on crusty bread mmmm delicious, and to think for years I have just thrown the fruit away!

By: Linet

Linet — Mon, 20 Jun 2011 21:27:08 +0000

I discovered last year that you could make quince jelly from ORNAMENTAL quince( red flowers – often grown as a climber), …to think that for years I just gathered up the fruit and put them on the compost heap!!! – the jelly is SUPERB – - the fruits were green/yellow/ blotchy brown – yuk! – the juice ooked like*****( as Patricia said!!)…but when it set as jelly – it was a fatastic pink/peach colour and tastes superb – particularly with cold chicken
Enjoy!

By: Carol Littlewood

Carol Littlewood — Sun, 12 Dec 2010 15:24:16 +0000

Christoper – It sounds like you have a quince tree. Quince fruits are green or yellow and like little pears. Meddlar fuit are round a rusty brown colour and related to the rose so like a rose-hip they have the little frilly bits around the bottom of the fruit. The french name for them (apparently) translates to "dogs bottom" and if you look at the fruit you can see why. I use Quinces and Medlars to make jelly and this year I have made Quince Cheese and Quince Comfits (sweets) havent tried the cheese yet but the comfits are beautiful. I also made a small amount of quince liquer last year and have made a lot more this year.

By: The Dalai Farmer

The Dalai Farmer — Tue, 19 Oct 2010 06:46:14 +0000

Once again this website comes up trumps. I have acquired a couple of pounds of these and I'm now going to make the jelly. I bought them from the "bring and buy" table at the community centre – so I'm off there again to find out if I can discover who has the tree! Does anyone know how long you have to have the tree before it fruits?

By: Patricia Stockham

Patricia Stockham — Sun, 17 Oct 2010 11:36:10 +0000

Christopher, My Quince trees have not fruited ( yet!! ) but they are a lovely yellow & a pear shape, too hard to eat " as is " but so good with apples , & in any fruit jelly you want to make, ( as in a jelly , you seive out the pips etc ) Medlars , ah yes , they are a very funny kind of fruit, ( reason why many folk will not be bothered ) they are brown & hard , BUT you pick & gather , & WAIT , then when they are " bletted " wash them & make a delicious jelly & yes it looks like **** in the pan ( I have taken photos !! ) but simmer till soft , weigh & to each 1 pound of fruit add 1 pound of white sugar, now simmer very low, 1hr approx bring up to the boil & treat as jam , for a set . you will get " scum" so add a lump of butter at end, you will now have a beautifull rose pink jelly, in jars, to use on toast , with Pork instead of apple jelly even in a " sweet & sour sauce you make !!
I make mine in January , usually after the Xmas cooking rush!! ( a few in a jar with gin or vodka & sugar syrup , makes a superb Liquer too , ( a few months in a dark place . _)