Helen RandellQuince Paste
July 19th 2011 11:24
With their ugly, knobbly shape and a texture something akin to the fibrous ginger, it’s a wonder people ever decided to give the quince a chance.
It must have been because of the sweet, ripe pineapple scent – I know I would try a few different ways to get that subtle, fragrant, flavour out.
We have had a quince tree for a few years, but this year was the first time we had a decent crop. Last year I made a chicken and quince tagine, while this year I thought I would try the classic quince paste.
A fond purveyor of fine cheeses, quince paste does often make it into our fridge as the perfect accompaniment.This paste comes together fairly easily and after a couple hours of cooking, the beautiful, ruby jewel colour of the fruit is exposed. This recipe makes about 1.5 litres, and although I do love a good slab of cheese, I think it might be time to come up with some ways of incorporating it into some recipes! Any suggestions?
Quince Paste - from A year in a Bottle by Sally Wise
8 quinces, washed well and roughly chopped
1 cup water
juice of 1 lemon
sugar
Place quinces, water and lemon juice in a saucepan with a tight-fitting lid. Cook over medium heat for 30 minutes, or until quinces are quite tender.
Strain mixture through a colander, and then through a fine sieve to give a very smooth puree.
For each cup of pulp, add 1 cup of sugar. Place pulp and sugar in a clean saucepan, bring slowly to the boil and cook over medium heat, stirring every few minutes. The quince paste is ready when the mixture is the consistency of thick cream and is free of liquid - this can tak two hours or more.
Pour into sterilised jars and seals. Make approximately 1kg.
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