Traditional Homemade Quince Cheese | Autumn Walnut Treat
(0)
105 min
Under an hour
Kifli Kukták
A birsalmasajt a hagyományos magyar őszi konyha egyik legnemesebb és legkedveltebb édessége. Az illatos birsalma természetes pektinjének köszönhetően lassú sűrítéssel éri el tökéletes, vágható textúráját. A roppanósra pirított dió és a leheletnyi fahéj melengető harmóniát teremt az édes gyümölcsmasszával.
Preparation method
Preparation and cooking
Thoroughly wash the quinces, rub the downy fuzz off their skin, then core and cut the fruit into approx. 2-3 cm cubes. Leave the peel on, as its high pectin content ensures the quince cheese sets.
Place the quince cubes into a heavy-bottomed pot, pour in just enough water to cover them, squeeze in the juice of half a lemon, add the cinnamon, and cook over medium heat until tender, about 25-30 minutes.
Pureeing and thickening
Drain the cooked quinces, then blend them with an immersion blender or food processor until completely smooth and creamy.
Chef's tip
Do not peel the quinces, as most of the natural gelling agent (pectin) is concentrated in the skin, which gives the cheese its perfect sliceable texture.
For a longer shelf life, turn the quince cheese out of the mold onto a wire rack and let it dry in an airy spot for 3-5 days, turning it daily. Wrapped in baking paper, it will keep for months in a cool pantry.
Ingredients
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