Quince Cheese

Bring sugar and water to a boil. Put well washed quinces with the peel, cook until very soft, peel, let cool and puree the pulp in a blender. Season quince mixture with a little lemon juice, mix in starch flour and simmer on low heat (or in a water bath), stirring constantly, until after a few minutes a creamy, thick porridge is formed. Mix the porridge with nuts, let it cool a bit and then spread it on a baking sheet sprinkled with powdered sugar. Put the tray in the oven and let it dry overnight at about 60 to 80 °C (at room temperature it takes one to two weeks for the cheese to dry properly). Cut the finished quince cheese into cubes or rhombs, possibly dip some of it in chocolate icing and serve as a confection.

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