Jellied Quinces and Manchego Cheese |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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Ingredients:
1 qt apple juice |
2 cups sugar |
2 tablespoons fresh lemon juice |
1 (1-inch) piece fresh ginger, peeled and sliced |
1/2 teaspoon whole white peppercorns |
8 small quinces, peeled |
accompaniment: manchego cheese wedges (3/4 lb) at room temperature |
Directions:
1. Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved. Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.
2. Transfer quinces with a slotted spoon to a pie plate or baking dish. Pour cooking juices through a sieve into a 2-cup measure. (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.) Pour juices over quinces, then cool, spooning syrup over quinces several times. Chill, spooning syrup over quinces occasionally, at least 8 hours. (Syrup will gel and coat quinces as it chills.)
3. Put quinces in half lengthwise and serve with some jelly and cheese.
4. Cooks' note: Jellied quinces can be made 3 days ahead and chilled, covered.
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