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Post by braided-rug on Jan 21, 2007 16:14:55 GMT 10
Quince Paste
2kg quinces, washed and chopped raw sugar
Place quinces in large heavy saucepan with about 300ml water. Cover and cook over moderate heat for 30-40 minutes, or until soft. Force pulp through coarse sieve and discard cores/skin.
Weight pulp and transfer to clean saucepan with an equal quantity of raw sugar. Stir over medium heat until sugar dissolves. Bring to boil and stir over medium heat for 30-40 minutes, or until mixture becomes a very thick paste that leaves the sides of the pan (wear rubber gloves as the mixture spits). Remove from heat and cool slightly. Spoon into shallow trays lined with plastic wrap. Smooth surface.
Leave in warm dry place 3-4 days until completely firm. Turn out and wrap in plastic wrap or foil or cut into shapes and store between layers of greaseproof paper in an airtight container. Serve on a cheese platter (excellent with goat milk feta) with fruit or dusted with icing sugar as a sweet accompaniment to coffee.
From: The Country Women's Association of Victoria Inc. Cookery Book.
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