Quince Paste

"Gorgeous with some strong cheese. Georgina Damm, Damm Fine Food"
 
Download
photo by Chickee photo by Chickee
photo by Chickee
Ready In:
1hr 4mins
Ingredients:
4
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Wash the down off the quinces and chop roughly - we don't bother to peel or core at this point. Place quinces in a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer until soft.
  • Drain off the excess water and push the fruit through a sieve. Weigh the quince puree and place an equal amount of sugar and the cinnamon sticks with the puree in a clean saucepan.
  • Stir over low heat, then increase heat and boil until the mixture turns pink. When the mixture begins to thicken you will need to stir constantly so the paste doesn't burn. It's ready when it's really thick and comes away from the pan.
  • Pour the paste into a plastic takeaway containers. When cool place the lids on the containers and stand in warm place for 12 hours. You can cut the paste into shapes or rounds if desired. The quince paste can be kept in dry storage for about 12 months if it is airtight.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes