Quince Paste

Quince paste is a beautiful addition to a cheese plate and perfect with a traditional French brie, a mature cheddar or parmesan cheese, or try it as an accompaniment to cold meats. There are plenty of commercially available quince pastes available but nothing compares to a homemade version.

1.5kg (approx 4) quinces, peeled, cored, coarsely chopped 1/2 cup water 700g white sugar

1. Combine the quince and water in a large saucepan over high heat. Bring to the boil, reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender.
2. Place the quince mixture in the bowl of a food processor and process until smooth.
3. Combine quince and sugar in a large, heavy-based saucepan. Simmer over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Reduce heat to very low and cook, stirring occasionally, for 3 1/2 hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
4. Line the bases and sides of 1/2-cup capacity ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set. Paste can be stored in the fridge until required then simply turn out onto a serving platter.