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I found out the hard way that even the (ob­vi­ous?) wa­ter­ing of the pot plants needed to be on the list.

NZ Lifestyle Block - - THE GOOD LIFE -

WORDS JEAN MANS­FIELD

I make and love quince paste with my cheeses, but this jammy ter­rine was stun­ning when com­bined with the stronger blue.

The recipes are not much dif­fer­ent to jam mak­ing. In fact, some of my jams have turned into pastes be­cause I have left them a lit­tle long to sim­mer and they have re­duced to al­most tof­fee con­sis­tency. Turk­ish de­light tex­ture is about what you’re aim­ing for.

I tend to make pastes in a loaf tin now as even the wide-necked jars make get­ting the paste out dif­fi­cult.

The other great thing about pastes is that they keep for a long time, a year or more when stored in an air­tight con­tainer. I made the last batch of paste us­ing frozen plums from last year’s har­vest. Dave picked the plums and froze them in plas­tic bags, an easy and use­ful way to save them for jam and sauce-mak­ing.

Cook the plums and lemon juice in a large stain­less pot un­til the fruit is soft, about 30 min­utes. Watch for it stick­ing on the bot­tom of the pot – a long han­dled wooden spoon is help­ful for stir­ring. Squeeze the fruit through a colan­der, al­though I use my steamer pot as a colan­der sit­ting on top of an­other pot. I just keep stir­ring and mash­ing un­til all the fruit pulp has pressed into the lower pot, leav­ing the pips and skins in the top pot. A potato masher can be help­ful too. The idea is to get the fruit pulp smooth so you may also need to press it through a sieve to re­move any lumpi­ness. Mea­sure the pulp – for ev­ery cup of pulp, add one cup of su­gar, then add the honey. Bring the mix­ture to the boil slowly, stir­ring un­til it is thick. It will bub­ble and spit like the mud pools at Ro­torua, and it needs to be re­ally thick to set firmly which can take 40 min­utes or so. Re­move from the heat and cool to blood tem­per­a­ture, then add the chopped wal­nuts and stir. Spread onto a baking pa­per-lined tray or sil­i­con mould and leave to cool. Once cool, wrap the firm paste in baking pa­per and re­frig­er­ate. This paste will be the tex­ture of Turk­ish de­light and will slice to ac­com­pany blue cheese or a ro­bust­tast­ing ched­dar.

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