Quince cheese - Quittenkase¸

This dessert will brighten up the winter atmosphere, and may disappear sooner. Part of the quince from the garden ended up in liqueur and part in jam.

Preparation steps

Wipe the quinces with a cloth, peel them, cut them into pieces and put them to boil in a little water, just enough so that they do not burn during cooking.
Propagated softened quinces and so we got the so-called. mezgu
0.5 liters of water boil with 1 kg of sugar until "broken", which means that the sugar began to caramelize. Add the "mash" and cook for about 40 minutes on a high heat, gradually adding the lemon juice. Stir so as not to burn with caution as it splashes!
We put the finished cheese in tin molds that we have previously greased with almond oil or cooled well.
Silicone molds can also be used. The next day we take it out of the mold, put it on parchment paper and air dry it.
The amount of mash you will get can vary depending on how many quinces you need to remove if they are damaged.

Serving

You can roll the dried forms in crystal sugar or glaze them with chocolate. Store in a box in a dry and airy place!

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