Carmody Cheese with Quince Preserves
1 lb. Carmody Cheese
2 cups sugar
2 cups water
Juice from one lemon
Peel the quince. Core and slice them. Bring the sugar and water to a boil with the lemon juice. Add the quince and simmer for about 1 hour on until the liquid has thickened to syrup and the quince has become soft. Let the quince cool. In a food possessor, chop the quince to a course puree. Place preserves on top of cheese and serve.