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
- 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.
- Place the quince mixture in the bowl of a food processor and process until smooth.
- 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.
- 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.