Traditional Walnut Quince Cheese | Old-Fashioned Autumn Sweet
(0)
90 min
Under an hour
Kifli Kukták
Hagyományos, illatos birsalmasajt ropogós pirított dióval, nagymamáink bevált őszi receptje szerint. Természetes pektintartalmának köszönhetően zselésítő nélkül dermed tökéletesre.
Ingredients
Preparation method
Preparation and softening the quinces
Thoroughly wash the quinces under running water and rub off the downy fuzz with a clean kitchen towel. Quarter the fruits, remove the core and any woody parts, then cut into small cubes. Leave the peel on, as the pectin in the peel is essential for natural setting.
Place the quince cubes into a heavy-bottomed pot, pour in just enough water to cover them, add the freshly squeezed juice of 1 lemon, and cook over medium heat for 20-25 minutes until completely soft. Then drain the cooking liquid and puree the soft quince with an immersion blender until completely smooth and silky.
Cooking and thickening
Weigh the quince puree, then stir in the granulated sugar in a heavy-bottomed pot and place back over low heat.
Chef's tip
Never peel the quinces, as most of the natural pectin is hidden in the skin, which ensures a firm texture without artificial gelling agents.
Wrapped in parchment paper, the dried quince cheese can be stored in a cool, dry pantry for months – a perfect homemade edible gift or Christmas treat.
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