• Andy Thompson

#isobaking - Quince Paste


We have loads of fruit on our trees at Winehouse. We take this fruit and make into wonderful preserves and other fruit pastes. If you can get your hands on some of these beauties, why not try your own Quince Paste.


INGREDIENTS

4 pounds quince, washed, peeled, cored, roughly chopped

1 vanilla pod, split

2 strips (1/2 inch by 2 inches each) of lemon zest (only the yellow peel, no white pith)

3 Tbsp lemon juice

About 4 cups of granulated sugar, exact amount will be determined during cooking


Method

1. Boil the quince in water with vanilla pod and lemon zest: Place quince pieces in a large saucepan and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).


2. Make quince purée: Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor or blender


3. Measure the purée: Measure the quince purée. Whatever amount of quince purée you have, that's how much sugar you will need. So if you have 4 cups of purée, you'll need 4 cups of sugar.


4. Heat purée to dissolve sugar, add lemon juice: Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.


5. Cook on low heat until thick and dark pink: Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours, until the quince paste is very thick and has a deep orange pink color.


6. Preheat oven to a low 52°C. Line a 8x8 baking pan with parchment Place the quince paste in the oven for an hour or longer to help it dry out. (If you have a convection or fan setting for your oven, use it.) Remove from oven and let cool. 

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