Fruit and vegetable cheese or an unusual preparation of pumpkin and Japanese quince for the winter.

And so, let’s take one kilogram of pumpkin:

— Japanese quince – 300 gr.;

– sugar – 200 gr.

The previously peeled pumpkin, cut into pieces, should be sprinkled with a small amount of granulated sugar so that the juice begins to release from the pumpkin pulp.

Then, fill the Japanese quince with the juice released from the ripe pumpkin, so that the quince is completely covered with pumpkin juice.

The quince, drenched in juice, must be boiled until softened, and then added to the pumpkin along with the juice.

The combined components of our unusual preparation must be boiled over low heat until the mass thickens.

At the next stage, we rub the boiled pumpkin with quince through a sieve until smooth and transfer it to a clean, thick, preferably natural, napkin. We tie it as we tie it when milk cheese is strained, giving the laid out mass the shape of a cheese head.

The napkin with its contents must be placed under pressure for three days.

After standing, we take out our fruit and vegetable “cheese”, lightly grease it with vegetable oil and dip it in caraway seeds.

This pumpkin preparation can be stored quite well at room temperature, but it will be better if you place our “head” in a cold place.

In winter, homemade unusual pumpkin preparation, rich in fiber and vitamins, can be cut simply like marmalade, but it is also good when preparing sandwiches for tea. Once, I served guests canapés made from this “cheese”. All the ladies present at the feast then took the recipe for this original preparation from me.