In autumn, a friend gave me a couple of bags of quinces from her garden. After stewing, freezing, bottling and turning some into jam, there were still quinces left over. I decided to have a go at Quince Cheese following a recipe from Sally Wise's book "A Year in a Bottle". Straining the stewed quince through a sieve took forever but eventually I ended up with little squares of quince cheese. They have been sitting in an airtight container in the cupboard since then. Today I melted some couverture chocolate from Anvers Chocolate at Latrobe to dip them into. I think they look pretty tasty. In fact I know they are very tasty. And pretty as well.
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