More ways with quince

Country Life Every Week - - Kitchen Garden Cook -

Quince paste (be­low) Core, peel and chop 1kg of quinces. Sim­mer in a pan, with enough wa­ter to cover the fruit, un­til very soft, then drain. Weigh the fruit and mea­sure out an equal amount of su­gar. In a food pro­ces­sor, blitz the cooked fruit un­til very smooth, then re­turn to the pan with the su­gar and cook over a low heat for about 2 hours. Line a shal­low-sided bak­ing tray with cling­film, pour in the quince paste and re­frig­er­ate un­til set. De­li­cious served with cheese.

Quince purée

Add 100g of quince paste (see above) to a saucepan with 50ml of white wine, a sprig of rose­mary, 2 sprigs of thyme, 100ml of chicken stock and sea­son­ing. Mix well and sim­mer, then serve along­side slow-roast pork belly and cele­riac mash.

Quince crum­ble

Peel and core 3 quinces, cut into large chunks and ar­range in an oven­proof dish. Pour in enough wa­ter to cover the fruit, drop in a vanilla pod and bake in a mod­er­ately hot oven for an hour. Rub to­gether 200g of flour, 100g of chopped and toasted hazel­nuts, 150g of but­ter and 150g of brown su­gar. Once cooked, re­move the quince from the oven, pour off the wa­ter and sprin­kle a few ta­ble­spoons of su­gar over them, fol­lowed by the crum­ble top­ping. Re­turn to the oven for about 30 min­utes or un­til golden.

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