Easy Quince Paste

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4-6 fragrant, ripe quince

filtered water

cane sugar

juice of 1/2 lemon (1-2 Tb)

  1. Rinse the fruit, roughly chop and core. Place in a saucepan or medium pot and just cover with water. Boil until soft.
  2. Drain the water. Puree with a hand mixer, or transfer the fruit to a food processor or blender and blend until smooth.
  3. Place a large bowl or measuring cup on a food scale. Pour the fruit into the bowl, noting the weight. Add the same weight of sugar (1 to 1) and stir to combine.
  4. Return the mixture to the pot, cover and cook over medium heat for 30 minutes to 1 hour, until it has thickened and begins to pull away from the sides of the pan. The mixture should be a rich, dark pink color.
  5. Pour into a glass or ceramic dish, smooth the top with a spatula and cool. Refrigerate, loosely covered with plastic, about 4 hours until set.
  6. Serve with sliced Manchego sheep’s cheese and crackers, or use as a filling for pastries or thumbprint cookies. Paste can be kept chilled for about 3 months. To store, wrap first in wax paper, then in plastic wrap.

By: S. Michal Bennett / Photography by: Joel Riner

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