Apple/quince cheese

Quince cheese, also known as membrillo, is an ancient dish originating from the Mediterranean region. It seems it was known to the Romans; and a word "marmelade" originally meant a jam made from quinces. Quince trees, howeve,r are not reliably winter hardy in the colder parts of Europe, but there we have plenty of winter apple varieties available that do just fine; and we have an apple cheese instead of original membrillo. It's a lovely dried apple jam thingie, which can last for months even outside of the fridge.


Need:
3 kg of winter apples or quinces (peeled and cut)
0.5 kg of sugar

Apple variety matters a lot here, you need the proper winter apples, which ripen late in the season.

Peel and cut your apples. Pour the sugar over them and leave over night.

The next day pour the resulting liquid away. Put the apple pieces in an oven dish and bake for about 30 min. Boil the liquid part for about 30-40 min. Combine both and cook for another 60 min on a slow fire, constantly stirring, it is not a thing you can sort of leave and go away to check FB.

Once the apple mass thickens and does not run back after you separate it with a spoon, it is ready. Take it out and place it in the cheese sack or plastic bag, put a cutting plank on top and something heavy on it. Leave it for a day and then dry for the later use or eat fresh, it goes very well with some goat cheese.

Alternatively for the instant use can let it set in a form.