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homemade-quince-paste

homemade quince paste

quince pasteQuince is a yellow fruit that looks like a cross between an apple and a pear.  It is high in pectin and was typically used in jam and jelly making.  It’s too tart and hard to eat on its own but cooked it turns sweet with a slight floral taste.  My mom used to have a quince bush in our back yard which she used when it came time to make her jellies.  Jam and jelly making aside, quince paste is a treat you won’t want to pass up.  There are a couple of ways to prepare the quince; place whole in the oven and roast (like I did) or cut up and boiled.  Either method works but boiled means an additional step using the oven…if I can avoid more work and get a good result, I’ll always pick the shortcut.

Mr. S and I were first introduced to quince paste when we lived in Singapore.  Friends of ours, Chris and Letty, invited us over for dinner one evening and for a snack they served quince paste with manchego cheese on a cracker.  I was keen to try this ruby-pink jelly.  Letty, my Spanish amiga, said it is served with well-cured cheeses such as manchego, parmesan, blue cheese.  The combination was pure pleasure to my taste buds!

makes 2 cups
4 quince
sugar

Preheat oven to 350f (180c).

Wash and dry each quince and place in a roasting dish.  Cover with tin foil and bake 2 hours or until soft to touch.  Remove from oven and allow to cool enough to peel and core out seeds.  Roughly chop quince flesh and place in a blender or food processor.  Purée until smooth and then measure the amount of quince flesh.  This will let you know how much sugar is needed (i.e. 2 cups of puréed quince:  2 cups of sugar).  Place purée and sugar in a large pot over high heat and boil, stirring continuously.  Lower heat to medium and continue to stir with a spoon for 40 minutes until quince beings to pull away from sides of

Place purée and sugar in a large pot over high heat and boil, stirring continuously.  When the sugar has dissolved, lower heat to medium and continue to stir with a spoon for 40 minutes until quince beings to pull away from sides of pot.  Remove from heat and allow to cool.  Place in a container with a lid and refrigerate.  This will keep in the fridge for several months.  When ready to serve, slice up pears or apples and top with cheese and quince paste.  Use your favorite cracker and spread the paste over and top with your favorite aged cheese.

quince fruitThe Culinary Chase’s Note:  Quince paste can also be used the same way you would for marmalade.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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