Tuesday, December 29, 2009

Quince Paste

YUM! I just found this recipe on the Delicious Days blog for quince paste/jam. I have been served petite wedges of this at wine bars with plates of cheese and have loved it, but I never thought about actually making it. I cannot believe how easy it is, and what a great thing to serve at a get-together with some stinky manchego or goat cheese. It would also make a great little gift for a wine or cheese lover in your life! The recipe is below (only two ingredients!):

Wash, peel, core quinces, then chop coarsely and place in a large pot. Add enough water to cover the quinces and boil covered for about 30 minutes or until fruit is very soft. Remove excess water and weight.

Process the fruit until very smooth either with a regular or a handheld blender. Add an equal amount (see step 1) of sugar and combine with fruit pulp in the same pot.

Cook, stirring over a low heat until the sugar dissolves. Continue to cook, stirring occasionally, until the quince paste thickens and has a deep orange color. This will take round about 60-90 minutes.

Transfer cooked paste to a parchment paper lined and lightly greased pan (mine was about 20×20cm/8×8″) and spread paste flat. Place in oven at low heat (50°C/120°F) with the fan on for an hour or so to aid the drying process.

To serve (with cheese): Cut into small wedges or squares. To store: Wrap in foil and keep in fridge.

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