Wash the quinces well to remove any fluff, then chop coarsely.
Place in a noncorrosive saucepan with enough water or cider to cover and add the lemon rind and juice.
Bring to a boil, then simmer for 30-45 minutes, until the fruit is very soft.
Press the mixture through a sieve or pass it through a food mill. Measure the puree and allow 1œ cups sugar for every 2 cups puree.
Return the puree to the cleaned pan and add the sugar.
Bring slowly to a boil, stirring until the sugar is dissolved.
Reduce the heat and simmer, stirring frequently, for 2œ to 3 hours, until the mixture plops and is very thick.
Remove from the heat and let cool slightly.
Brush a baking sheet or roasting pan with plenty of oil.
Pour the cooled cheese onto the sheet and smooth to an even layer 1 to 1œ inches thick.
Let cool completely, then cover loosely with a clean cloth and leave in a warm, dry place for 24 hours.
Loosen the cheese with a narrow spatula, then turn out onto waxed paper.
Cut into squares or diamonds and dust with superfine sugar.
Arrange on baking sheets and let dry, loosely covered with baking parchment.
To store, arrange the cheese in layers between sheets of waxed paper in an airtight container.
3 lb. ripe quinces
About 8 cups water or hard cider
2-3 strips of lemon rind
Juice of ½ lemon
Granulated sugar
Mild oil, such as almond or peanut, for brushing
Superfine sugar, for dusting
This article appears in October 2024.