pear ‘cheese’

pear ‘cheese’
makes heaps

This is probably the least attractive preserve in the class. But don’t hold that against it! The recipe is based on a quince paste or ‘cheese’. Also known as ‘membrillo’ in Spain. I’ve used pears because quinces aren’t in season until Autumn.

2kg (4lb) pears or quinces
1.5kg (3lb) sugar

1. Place 6 cups water in a large pot.

2. Wash fruit. Chop into eights, removing the seeds and popping them into the water as you go.

3. Bring to the boil. Simmer for about 45 minutes, until the fruit is very tender.

4. Remove from the heat. Puree with a stick blender.

5. Bring back to a simmer and add the sugar. Cook, stirring frequently for 4-5 minutes or until thickened and deeply caramelised.

6. Transfer the mixture to a tray (approx 28cm x 18cm (11in x 7in) lined with baking paper and oil.

7. Bake in a super low oven (75C / 165F) for 6-8 hours or until paste feels firm to the touch. Cool and store in an airtight container in the fridge.

shelf life?

Will keep in the fridge for 12 months, or longer.

variations for fun

quince paste – my preferred option. The flavour is more fragrant and the colour a deep red that is much more attractive than the brown of the pear.

apple ‘cheese’ – replace pears with apples.

different quantities – feel free to either halve or double or quadruple this recipe, the cooking time may need adjusting slightly with more or less in the pot.

problem solving guide

burning – remember to stir the butter every 10-15 minutes to avoid burning. More important in the puree cooking stage than when first simmering the fruit.

too runny / not setting – we’re just looking at removing the water to make the paste thicken. So keep cooking until you’re happy. Remember it will thicken slightly as it cools.

too much hard work – these pastes take a long time and lots of stirring. I get very ‘over’ the whole stirring thing. If it gets too much you can always stop and bottle the puree and call it pear butter or pear jelly instead.

suggested uses

Serve tiny slices as it can be quite intense.

Traditionally used on a cheese plate. Also lovely pureed and combined with some mayonnaise as a sauce for poultry or pork.

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