Quince cheese


Today, all kinds of fruits can be found in Andorra, from all over the world. In the past, it was mainly only those from inside the country that were consumed: quince, apples, strawberries, plums, figs, grapes, pears, raspberries, strawberries, blueberries... As well as large amounts of nuts: walnuts, hazelnuts, pine nuts, almonds along with dried figs.

Condonyat, quince jam, made from mid-October, which is the time of harvest for this fruit, is long-lasting that, like other jams, has high energy content due to the amount of sugar it contains. It also has a high fibre and tannin content.

Originally from Spain (dulce de membrillo) and Portugal, quince is made in Italy (cognate), France, Greece and Turkey, and from South America such as Argentina, Peru, Chile, Mexico, and Costa Rica, among others. 


Preparation for 4 people:

Peel a quince, grate it and simmer for about 20 minutes in a saucepan at medium heat. 

When cooked (to check if they are cooked, prick them with a knife), pass them through a sieve.

Then add sugar and let it cook slowly, stirring constantly with a wooden spoon.  

When the dough has a thick consistency, so that you can stick the spoon in it and more or less stand up straight, fill some tin moulds with it and let it cool. A real treat prepared with just two ingredients.

Ingredients for preparing codonyat:

-2 kg of quince  
-2 kg of sugar



Basic domestic canned fruit preserve very common in mountain areas, with a high energy value.