Wednesday, July 25, 2012
Move over Maggie Beer
Don't get the wrong idea. I am not trying to put Maggie Beer out of business.
I love Maggie. LOVE her!
I'm just saying, that if you can make your own quince paste, then why wouldn't you?
In fact, I think Australians owe Maggie a big thank-you for introducing us to the delights of quince paste in the first place. Really is there any better picnic food than crusty bread, quince paste and a local brie? I think not. It certainly is one of our families favourites.
This recipe is from here. I knew this recipe worked, as we have been in enjoying this yummy quince paste over the last year. There are lots of good step-by-step photo's here.
Puree the quince paste.
Ruby red and ready for the molds.
Wrap in waxed paper.
Ready to be sealed and stored in the fridge.
Makes 3-4 cups
• 1 1/2 kilograms quinces (peeled, cored and roughly chopped)
• 1/2 cup water
• 800g caster sugar
Grease 12 1/2-cup capacity ramekins with oil or line them with plastic wrap.
Put the quince and water in a large heavy based saucepan and bring to the boil. Reduce the heat to low and simmer, covered, for 30 minutes or until tender. Stir occasionally. When the quince is tender, allow it to sit and cool for 10 minutes. Process the quinces (with the the water) in a food processor until smooth. Return the quince puree to the saucepan and add the sugar. Stir for 5 minutes or until sugar dissolves. Reduce the heat to very low and cook for 3 1/2 hours or until mixture is ruby red, very thick and glossy. It should leave the side of pan easily and stick well to a wooden spoon. Pour the mixture into the ramekins. Cover and set aside for 6 hours or until set. Loosen with a butter knife and wrap in waxed paper and store in an airtight container in the fridge.
The quince paste will keep for up to 4 months in the fridge.