Ingredients
Scale
- 1 large quince (about 500g)
- 250 g brown sugar
- 2 small limes (or one large lemon)
- 1 rosemary or thyme sprig (optional)
Instructions
- Wash quince very well, core, but don’t peel, then cut into smaller pieces.
- Add quince pieces to a large pot with rosemary and juice of one lime, cover with water and cook until completely soft (it took me about 2 hours).
- Drain cooked quince and remove herbs. Using a handheld blender or a blender puree the quince until smooth.
- Transfer puree to a large saucepan, add sugar, juice of the other lime, and bring to the boil, stirring until the sugar has dissolved. Simmer gently and stir frequently, for about half an hour or until really thick and sticky.
- Lightly grease some ramekins with coconut oil or line them with greased parchment paper. Once your paste is super thick, transfer it to the ramekins, spreading it about 3-4 cm thick. Smooth the top and allow it to cool and set completely.
- Once completely cool and set, turn the mixture upside down and air-dry it for a few days.
- Store in the refrigerator for months. Cut slices or cubes to serve. Enjoy!
Notes
You can add walnuts, almonds or hazelnuts to the quince cheese to make it prettier and more delicious.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Category: Snack
- Cuisine: Vegan