1.8kg of quince pieces (after being peeled & cored)
750g sugar I'm not going to sugarcoat it, you will get cramps and blisters with this recipe, but it is soooo worth it. Or try making it with a cooking buddy so you can take turns! Peel & core the quines and slice them into small pieces. Place them in a large microwave proof bowl and add a cup of water. Microwave until tender. This can take around 20-30 minutes. Drain. Pass the pulp through a food mill (or sieve) and pour the puree into a large saucepan. Add the sugar to the puree and stir until it is well combined. Cover and leave overnight. Heat the saucepan over low-medium heat and continue to stir, scraping the bottom, sides and edges regularly to prevent burning. This will take around 45-50 minutes or longer. Continue until it becomes a rich amber colour. To test if it's ready, chill a plate in the freezer. Add a dollop and then pop it back in the freezer for a few minutes. If it becomes fairly solid, it's ready. Tip the quince paste into a 20 x 25cm baking dish and spread it out with a spatula. Cover with some baking paper and squash and spread it down. Remove the baking paper when the top is fairly smooth and then allow to rest. When the quince paste has cooled, chop it into squares and wrap individually in cling wrap. This will keep for a fair while in the fridge. Makes 6 squares.
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