Wednesday, February 3, 2016

Quince Paste.

Quinces are quite exquisite fruit used for making jelly, jam, chutney and are delicious slow roasted or stewed.
They are high in pectin so have a good setting point and they are ripe when yellow and the furry blush has mostly disappeared. However, they can be made into preserves before quite ripe.

Quince paste is the perfect accompaniment to cheese on a mixed platter.

1.5 kg quinces, washed, peeled, cored and finely chopped
1/2 cup water
750grams white granulated sugar

Place the prepared quinces and water in a large saucepan over high heat and bring to the boil. Once boiling reduce the heat to simmer, cover and stir occasionally over 30 minutes or until soft.
Place the quince mixture into the bowl of a food processor and blitz until smooth.
Place quince pulp and sugar in a large heavy based saucepan over very low heat and cook stirring to dissolve the sugar for 10 minutes. You may need a simmer mat to keep the heat low. Cook this mixture as low as is possible for 3 1/2 hours, stirring occasionally. The mixture will become red and thick and leave the sides of the pan. Be very careful as the mixture can spit. Wear a glove to stir. Set aside for 15 minutes to cool.
Line six 1/2 cup ramekins or moulds with cling film. Pour the mixture evenly among ramekins and smooth the top. Cover and  set aside for 6 hours to set.
Store in the fridge.