Quince Paste

From: mummamills

On May 12, 2006

What a great idea to save time and effort! I am giving this 5 stars, because it is the same as my recipe, though I have always done the peeling and stirring and watching etc, and because of the extra water needed to cook the quince, it takes much longer to "set". this sounds like a great technique, which I will adopting!! I love this with Brie!

From: Chef #943989

On Sep 4, 2008

Seems foolproof, and I like the idea of baking the quinces as a convenient method. I have been peeling & coring them then 4 sliced into a lidded casserole without water but a little sugar into the microwave for 4+4 minutes (stir/turn fruit at the mid point & add a little more sugar if necessary). Then put them in a pot on a low heat and stir sparingly until the colour develops to a ruby - a pulp develops in the process.* Cool to a point where the pulp can be sieved then return to the pot if necessary to thicken a little more (care with stirring pulp when hot as superheated steam can erupt the brew and cause severe burns). Turn out into a shallow (foil) tray, cool, and place in fridge to dessicate (top dries out). Eventually you can turn the slab out and put it back into the tray to dry the other side, and with subsequent kneeding/drying/kneeding/drying one ends up with a ball or a log that is very firm but sliceable and will keep (ideally cool) for as long as you hold the vultures at bay! Wizards1 * I have been boiling the skins with a little sugar & water then back-blending the somewhat astringent "water" into the pre-cooked fruit. Cardamom seeds can be added if you feel you have "overdone" the back-blend as they compliment and turn the flavour to advantage.