Quince Paste
Introduction
A common misperception about quince paste is that it’s an arduous and time-consuming labour of love. If processed in smaller quantities, however, and time-saving equipment such as a microwave is employed, making quince paste is a breeze. Enjoy it on crackers with a soft cheese, such as a Brie or Camembert, or on breads with soft cheeses and sliced fresh fruits. The fragrance of quinces ripening is a welcome seasonal treat, and any not needed for cooking look very decorative as a table centrepiece.
Serves: Makes 5–6 x 125ml ramekins
Ingredients
1kg (2 lb 2 oz) ripe quinces
1 cup red wine
2 cinnamon sticks
2¼–2½ cups sugar
Method
1 Peel, core and cut the quinces into rough chunks. Place in a microwave-proof dish with the wine and cinnamon sticks and cover. Cook on high for 15 minutes or until very soft.
2 Remove the cinnamon sticks and set aside. Transfer the fruit and juices to a food processor and purée until very smooth.
3 In cup measures, transfer the purée to a wide, non-stick frying pan (skillet) and stir in 1 cup of sugar for every cup of purée. Stir in the cinnamon sticks and heat over medium heat, stirring constantly, for about 45 minutes or until very thick. Discard the cinnamon sticks.
4 Set aside to cool for 10 minutes while you cut baking (parchment) paper to fit the bottom of the ramekins. Distribute the paste evenly between them (don’t allow the paste to cool too much before doing this) and leave to cool completely and set.
5 Turn out and wrap each in waxed paper or cling wrap before placing in single layers in a rigid container with a lid. Divide the layers with baking (parchment) paper or plastic wrap in case they stick. Refrigerate until needed. Will keep for at least a year.
Recipe courtesy Relish: Chutneys, relishes, preserves, sauces & dips from around the world by Rowan Bishop, photography by Carolyn Robertson, published by Bateman Books, RRP $45