Old-fashioned homemade quince cheese | Autumn walnut treat
(0)
90 min
Masterpiece
Kifli Kukták
A birsalmasajt a hagyományos magyar őszi konyha egyik legnemesebb édessége. Az illatos birsalma természetes pektintartalmának köszönhetően zselésítőanyag nélkül, csupán kristálycukorral és friss citromlével sűrűre főzve tökéletesen megdermed. A pirított diódarabok roppanós textúrát adnak a mézédes, fanyar gyümölcsnek. Igazi békebeli finomság.
Ingredients
Preparation method
Preparation and cooking
Thoroughly wash the quinces and rub off the fuzzy layer. Leave the skin on, as it contains the most natural pectin. Cut out the core and woody parts, then dice the fruit flesh.
Place the diced quinces in a heavy-bottomed pot, pour in just enough water to cover them, then add the cinnamon stick. Cook over medium heat until tender, about 20-25 minutes.
Pureeing and thickening
When the quince is completely tender, remove the cinnamon stick and drain the cooking water. Puree the soft fruit with an immersion blender until completely smooth and silky.
Chef's tip
Do not peel the quinces, as the high natural pectin content in the skin ensures the quince cheese sets perfectly and achieves the right firmness.
Wrap the finished, dried quince cheese in cellophane or parchment paper and store in a cool, dry place; it will keep for months without loss of quality.
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