Quince cheese, also known as quince paste, is a sweet, thick jelly obtained by cooking pieces of quince with sugar and lemon juice.
Chopped walnuts are most often added to this mass. This cheese is a powerful source of energy, and can also be taken as a medicine to improve digestion. It is a common dessert in several countries.
Traditionally and predominantly from the Iberian Peninsula, it is called ate or dulce de membrillo in Spanish, marmelada in Portuguese, marmelo in Galician and codonyat in Catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince fruit. It is also very popular in Brazil as marmelada, France as pâte de coing, Chile, Argentina, Mexico, Paraguay and Uruguay as dulce de membrillo, Italy as cotognata, Peru as machacado de membrillo, Germany as Quittenkäsand and Turkey as ayva peltesi.
Combine well with roast meat, chicken, duck meat, beef and venison. Not recommended for diabetics and obese people.
Quince, sugar, powdered sugar
Boil two kilograms of quince, together with the peel, until completely softened. When cool, cut into pieces and strain. Measure the resulting mass, and add the appropriate amount of sugar to it. A kilogram of sugar is added to a kilogram and a half of quince puree.
Cook everything again on low heat for 45 minutes, stirring constantly. Immediately after cooking, pour the quince cheese into a suitable pan, shallow glass dish or bowls. When it cools, cut the cheese into cubes and roll in powdered sugar.