Membrillo (Quince cheese)
This weekend, why not try this gorgeous recipe from our volunteer Ilaria; yummy quince cheese made from the fallen quinces of the Boundary Garden.


Ingredients :
(all measurements are an approximation; to suit your taste!)
Quinces
Sugar (equal to weight of quinces)
lemon peel (as much or as little as you’d like)
Directions:
Wash and oven bake the quinces for 20 min at 180°C to soften.
Once cool, peel, chop and core the baked quinces. Weigh and place in a large pan with 1:1 weight amount of sugar. Add some lemon peel.
Cover and simmer on the stove on low heat until all the sugar is dissolved. If the mixture is watery, uncover and continue to simmer for at least a couple of hours or until the colour has changed to a dark orange.
Once the mixture has turned a dark orange colour, blitz in a food processor and transfer to a container (silicone works well). Allow to set in the fridge.
When cold, cut into cubes and enjoy!
Notes:
For long term storage, you can freeze the membrillo in containers