The Australian Women’s Weekly Food Magazine

QUINCE PASTE

PREP + COOK TIME 6 HOURS (+ COOLING) MAKES 5 CUPS

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6 medium quinces (2.1kg) 1½ cups (375ml) water 4 cups (880g) caster sugar

1 Peel, quarter and core quinces; tie cores in muslin. Coarsely chop quince flesh.

2 Combine quince flesh and muslin bag with the water in a large saucepan; bring to the boil. Boil, covered, for 35 minutes or until fruit is soft; discard muslin bag.

3 Strain fruit over a large heatproof bowl, reserving ½ cup of the liquid; cool for 10 minutes. Blend or process fruit with the reserved cooking liquid until smooth.

4 Return fruit mixture to pan and add sugar; cook, stirring, over low heat for 3 minutes or until sugar dissolves. Cook over low heat for 3½ hours, stirring frequently, until quince paste is very thick and deep ruby coloured.

5 Meanwhile, preheat oven to 100°C/80°C fan. Grease a loaf pan; line base with baking paper, extending paper 5cm over long sides. 6 Spread paste into pan. Bake for 1½ hours or until surface is dry to touch. Cool paste in pan. Remove from pan; wrap in baking paper, then in foil. Store in an airtight container in the fridge.

SERVING IDEAS

Quince paste is a great accompanim­ent to cheese, or can be melted down and used in fruit tarts and pies. It should be cut into small slices to serve.

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