Friday, May 3, 2013

Quince Paste

Quince paste is dead easy.  You should make it.  Right now.  Here is how.  Take as many quinces as you want, say 1 kg of them.  rub the fuzz off their skins, core and roughly chop them.  Add them to a large pot with 1/2 cup water and 1/2 cup lemon juice, and boil for about 1/2 an hour.  Let cool a bit, then push through a coarse sieve, to get rid of the harder bits.  Ok. Prep done.  Photo time.

Now, weigh what you have.  Add that, with an equal weight of sugar, to a pot.  Cook it on moderate heat, stirring every few minutes (or more often, really, you could do well to just stir constantly), until it is as dark as you want it.  This might only take half an hour, if you like pale quince paste.  It might take an hour, if you want it dark and intense.  I do.  Don't give up though, it is delicious.  Eventually, it will look like this.  Now you can eat it.  

Once the above has cooled, I cut it into squares, and wrap in glad wrap. It keeps for ages (read: months) in the fridge, but you could also freeze it, if that is your thing.  Defrosts without issue.  I'd keep mine in the fridge until next quince season though, without worrying.

The pot you use will be sticky, but that is ok, just soak it.  It will clean up fine.

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