Quince paste

Quince paste

By
From
Modern Italian Food
Makes
2 kg
Photographer
Earl Carter

Ingredients

Quantity Ingredient
8 quince
1 lemon, juiced
1/2 cup water
white sugar

Method

  1. Peel, core and chop the quince. Retain a quarter of the cores.
  2. In a heavy-based, non-reactive shallow pan combine the quince, quince cores and the lemon juice with the water. Cook gently until the quince are soft, about 30 minutes.
  3. Tip the mixture into a food processor and blend until smooth. The cores will not break down completely; however, this gives the paste some texture.
  4. Weigh the quince mixture and for every 1 kg of quince add 75 g sugar.
  5. Return to the pot. Dissolve the sugar by stirring over a medium heat. Once the sugar has dissolved, cook the quince paste over a gentle heat for 2–3 hours, stirring from time to time to make sure it doesn’t stick to the bottom of the pan. The paste will change to a beautiful ruby colour, and is ready when the paste starts to leave the sides of the pan as you stir.
  6. Spray a shallow, non-reactive baking tray with oil and line with baking paper, making sure it reaches up and over the sides at either end. Pour the paste into the prepared tray and leave to set overnight at room temperature.
  7. Grasp the baking paper at either end and gently lift the paste out of the tray. Turn onto a drying rack and peel away the baking paper. Leave for several days to dry out.
  8. Store in an airtight container in a cool dry place. The quince paste will keep for 12 months.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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