With all the pictures of fresh Quinces growing, Quince picking and Quince cooking splashed across some of my favourite southern blogs, you can imagine how excited I was when I got my hands on some of these at my local market, it was a straight ahead trip into the Kitchen to play...
On the Menu: QUINCE PASTE
How much fun was this to make!
Peel, Core and Chop up about 1 and 1/2 kg of Quince
add 1/2 cup of Water, bring to the boil then simmer for approx 1/2 an hour until the quince becomes soft and tender. Then blend the mixture until smooth and mushy.
Add 800gm of Sugar and stir on a low heat until sugar is dissolved. Reduce heat to very low and cook for approx 4 - 5 hours. I used a simmer mat to keep a more consistent low heat and reduce the chance of my paste burning, it's also a good idea to use a heavy based pan.
Keep stirring occasionally. I was prepping up some other preserves in the kitchen at this time so I managed to keep a good eye on it and stirred about every 15 minutes or so...
it was very interesting to see it slowly change colour
there is apparently a scientific acid/pigment/chemical reason for this, but I am not going to go into that today . . .
and finally about 4 - 5 hours later you get this
A nice and thick paste that leaves the side of the pan and is a rich ruby red in colour.
Pour it into some greased molds and let sit for about 6 hours or until set.
I have always had a love of quince paste with a nice Brie or Camembert . . . usually it's one of Maggie's, but
this weekend when I head off to celebrate my Mothers 70th Birthday, we will be enjoying a local Witches Falls Merlot,
a nice King Island Brie and Gooseberry Jam Quince Paste!