Friday, April 30, 2010

Quince Lovin'

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!

Quince Paste
Cooking time: 245 minutes
Makes: 3 cups

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:

I like to eat this with cheddar, my favourite being King Island Surprise Bay Cheddar, although it is equally fantastic with King Island Ash Brie.

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".


Red Phoenix Style by Willow and Lotus Phoenix said...

Ho So Frenchy So Chic,
A couple of weeks ago I sent you a parcel with your Faux Fuchsia for Redphoenix Emporium Necklace in it from the FF Blog giveaway. The parcel has just been returned to me due to wrong address? FF must have not given me the address correctly. I apologise for the delay. Can you please email your details again to so I can sort it out.
Thanks so much and congrats on winning.

Faux Fuchsia said...

Dear Frenchy, I saw your email but you have not left me a return email address to contact you and you obviously have not see this message from the girls from Red Phoenix. Please either email me your ph number and address or contact red phoenix at their email address as your necklace was returned when they posted it- you will need to arrange a different address. Please leave all contact details incl ph numbers for them.

Faux Fuchsia said...

I beg of you, please read these comments and see we cannot contact you without a ph no or email address.

Make Do Style said...

Wonderful - I've always wanted to make quince paste as it is 11/10 with cheese. I like it with Spanish machego - totally gorgeous.xx

sofrenchysochic said...

I have just seen these messages, sorry for being so slack!