Quince cheese

By anka
May 5, 2015
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Author Notes: Back home in Croatia, we had two quince trees and my mom us to make lots of jams and quince cheese my father us to make quince brandy ( it is legal there ). What I am trying to say, quince cheese and jam was stapled food in our house.Then I notice the recipe for The Figgy Quince Amaretto Nut Loaf by Hazel Paterson from It's Not F***ing Rocket Science. I was inspired.
We alleyways had plain since it is not quince season I did buy quince jam and melted in the pot and cook little longer, on the end I mix in chopped nuts and dry fruit and reshaped into two small loaves. It is perfect for a cheese platter. —anka

Makes: 2 loafes

  • 1 1/2 cups ( 375 ml ) quince jam
  • 1 1/2 cups nuts and dry fruit ( walnut, hazelnut,almond, dry figs, apricot, cranberry )
  1. Melt quince jam on low heat, when melted cook for 10-15 minutes.
  2. Chop nuts and dry fruit and mix into hot quince jam and pour into the mould.
  3. Cool and wrap or store in airtight container.
  4. It gets better after couple days.

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Fruit|Dessert|Hors D'Oeuvre|Make Ahead|5 Ingredients or Fewer|Serves a Crowd|Condiment|Vegan

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