Quince Cheese

I've made many versions of fruit cheese this year but this one is always my favourite. Its also known as ate or dulce de membrillo in Spanish and makes a great edible gift. I love the firm but almost granular texture and the fruity flavour that the quince gives off.

Recipe:
3 large quince
Water to cover
700g golden granulated sugar per Kilo of quince puree
Juice of 1 lemon 

Method:

1. Cut the quince into quarters leaving the skin on. Remove the core and roughly chop the quince into end of your thumb size pieces.
2. Place the chopped quince into a pan and cover with water. Place the pan over a medium heat and gently simmer until the quince is tender and the liquid has reduced down by half it's volume.
3. Liquidise the mixture to a smooth puree in a blender. Pour into a bowl set on some weighing scales and weigh the puree. For every kilogram of puree add 700g of granulated sugar. 
4. Add the mixture back into the pan with the juice of a lemon. Bring it up to a boil and cook until the quince puree starts to thicken. It will take about 20 minutes or so. Patience is the key at this stage.
5. The colour of the puree should start to deepen as it thickens and reduces down. At this stage you should be able to pull a spoon through it and see the base of the pan. 
6. Pour the thick quince puree into a lined mould or loaf tin and leave to cool at room temperature for a few hours or overnight.
7. The quince cheese should have a good, firm set and
8. turn out of the tin with ease. Slice and serve with cheese, cold meats and charcuterie.