Quince Paste
Prep: 260 mins
Cook: 150 mins
Servings: 12
Some quince paste on a cheeseboard is always a good idea. Make your next cheeseboard brag-worthy by making your own home made quince paste from scratch. You’ll only need three ingredients and you’ll have plenty to share with friends.
Ingredients
- 4 quinces
- CSR Caster Sugar
- 1 tbsp lemon juice
Method
- Peel and quarter the quinces, reserving peel and cores. Chop quinces into 2-3cm chunks and place into a large saucepan. Wrap the peel and cores up in a piece of muslin, tie with some string and add to the quinces. Cover with water and bring to the boil. Reduce heat and simmer for 1 hr or until quince is soft and tender. Drain through a colander, and allow to sit for at least an hour.
- Place cooled quinces into the bowl of a food processor and pulse until a smooth paste has formed. Weigh the paste and then measure out the same volume of weight in caster sugar. Place quince puree, caster sugar and lemon juice in a large heavy based pot. Cook over a low heat until sugar has dissolved, then allow to simmer for 1 - 1 ¼ hrs, stirring regularly. Paste will become quite thick and will also spit toward the end of cooking time. Watch it does not start to stick to the base of the pot.
- Pre-heat oven to 50°C fan-forced, the fan will help with the drying out of the paste. Pour paste into a lined 8 x 26cm, 6 cm deep log pan. Place into the oven for 4-6 hrs. Remove from tin, allow to cool and keep in an airtight container. Cut slices as required, or cut and wrap in greaseproof paper and give as gifts.
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