"Cat(h)" wrote in message
...
On Thu, 23 Aug 2007 19:50:42 +0100, "Mary Fisher"
wrote:


"Nick Maclaren" wrote in message
...

In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo),

Or marmado

and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese,

Wossat then?

but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.

I've never oiled a tin but otherwise it's more or less what I do.

It has to be sharp or there's no point. Quince cheese is particularly
beautiful but should be cooked quickly or the fragrance is lost.


Wow, that brings me back. At home, we used to call it pâte de coing -
quince dough or quince paste. I had no idea that it was made in these
isles, never mind that it was called "cheese". And you're right, it's
gorgeous, and I haven't eaten it in yonks!!

Ca(h) (coming over all Proust's madeleiney)

Quince paste is truly excellent and available so cheaply and widely in
places like Spain, I always bring back a couple of kilos in a block. I don't
know why we don't seem to sell it here, it's almost essential with certain
types of cheese, notably Spanish ones. Have I just answered my own question?