While perusing one of my favourite blogs recently, Faux Fuschia, I was reminded of my love of quinces.
I can remember watching my mother make quince jelly. None of my brothers and sisters liked it, but I adored it and could happily sit and eat it from the jar with a spoon. It is absolutely incredible on warm scones, which we used to have for breakfast each morning.
Isn't it funny how you believe that what your family does is normal because you grew up that way? I thought everyone ate scones for breakfast. We never had bread or toast, cereal was on offer, but so were scones, every single morning. Either mum or dad would get up and make them so they would be ready by the time the 5 of us children were assembled at the table. I didn't stay at friend's places very often, but when I did, scones were never on offer. I thought this was v strange, but felt like a bit of a rebel getting to eat toast!
Anyway I thought I would share with you a delicious recipe using this fantastic fruit. I hope to plant a quince tree in my garden so I can make this all the time. Yummo!
Cooking time: 245 minutes
4 (about 1.4kg) quinces, peeled, cored, coarsely chopped
125ml (1/2 cup) water
700g white sugar
Combine the quince and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender.
Place the quince mixture in the bowl of a food processor and process until smooth.
Combine quince and sugar in a large, clean heavy-based saucepan. Place on a simmer mat over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Reduce heat to very low and cook, stirring occasionally, for 3 1/2 hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
Meanwhile, line the bases and sides of six 125ml (1/2-cup) capacity ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set.
Turn 1 ramekin onto a serving platter. (Store remaining paste in fridge until required). Serve with cheese and wafers.
It should look something like this:
It is delicious, it cuts through the bite of the cheese and gives it a whole new personality. In the words of Faux Fuschia: "Run, don't walk".