Chunky quince, rosé and vanilla pre­serve

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 7 CUPS PREP AND COOK TIME 8 HOURS 2kg quince 2 cups (500ml) rosé wine 1 vanilla bean, split length­ways, seeds scraped 1 cin­na­mon stick 6 cups (1.3kg) white sugar, ap­prox­i­mately ½ cup (125ml) lemon juice Peel, quar­ter and core quinces; re­serve cores. Tie re­served cores in muslin. Chop quince coarsely. Com­bine quince, muslin bag, wine, vanilla bean and seeds, and cin­na­mon in a 4.5-litre (18-cup) slow cooker; stir to com­bine. Cook, cov­ered, on High, for 6 hours, stir­ring oc­ca­sion­ally for even cook­ing, or un­til quince is ten­der and ruby-coloured. Dis­card muslin bag, vanilla bean and cin­na­mon. Mea­sure fruit mix­ture; al­low 1 cup sugar for each cup of fruit mix­ture. Re­turn the quince mix­ture and sugar to cooker; add the juice. In­crease heat to Re­duce on High (see Test Kitchen tip, pre­vi­ous page); boil, stir­ring fre­quently, for 1 hour or un­til mix­ture jells when tested (see above). Pour the hot quince mix­ture into hot ster­ilised jars (see above); seal im­me­di­ately. La­bel and date jars when cold. Serve with a sharp cheese and crack­ers or warm scones or toast. Not suit­able to freeze or mi­crowave.

Recipes from The Aus­tralian Women’s Weekly Slow-cooker Com­fort Food, Bauer Books, RRP $39.99.

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