Last one I promise :o)
We call it quince cheese, the French call it cotignac or pâte de coings, the Italians have something similar callled cotognata, the Germans have their quittenkas. There's a Pakistani version called muraba and most famously the Spanish have membrillo. But let's forget about Spain for the moment and talk about Portugal. In Portugal they have marmelada.
Yes, the original marmalade was made from quinces. I know all this because Concha was kind enough to share her recipe for marmelada with me, and now that I have just looked in on her blog I see she's been kind enough to share the recipe with everybody! Muito obrigada Concha (that's my entire repertoire of Portuguese).
Now this particular marmelada is supposed to be white 'branca', or at least not white but paler than the usual red, and if you look at Concha's you will see that it is an apricot hue. This is achieved by not cutting the quinces with a metal knife. I promise I did not do such a thing, but alas my quinces were going brown and I think that affected the colour.
This is the quince pulp after I had inexpertly peeled and cored the cooked fruit with my hands. I used a stick blender to reduce it to a purée. Yes, I realise now, that a stick blender has a metal blade.
The pulp is then cooked with lots and lots of sugar over a low heat. This drives off all the moisture. It can take up to an hour before you see that clear channel in the bottom of the pan. Can you see it? When you can create the channel it is done. mine took less than half an hour.
I poured the marmelada into ramekins which I had very very lightly oiled. Then I left it for a week.
Today I turned the cheeses out and sampled some.
With a bit of Cheddar. Delicious.
I stored the cheeses in a plastic box interleaved with greaseproof paper. They should keep like that for a long time. Dorothy Hartley in Food In England describes how damson cheeses were set in deep dinner plates, unmoulded then stored one on top of the other, covered in a cloth, where they would become crystallised and delicious with age.