I was very happy to see a big box of quinces at a reasonable per kilo price at our local market recently. It meant I had an excuse to try out making quince paste!
They are a less than appealing looking fruit and the preparation methods you generally find for them don’t help their cause. But if Maggie Beer can do it so can I. For I have the added super power of a super kitchen tool.
I followed the best bits of a few recipes and hints I found from Thermomixer, Tick of Yum and Recipe Community, which were variations of recipes from the beautiful (but not yet mine) Thermomix recipe books In the Mix and Devil of a Cookbook. Keeping the peel and core in the process, but separating them from the flesh while cooking made it really easy to follow and the paste set beautifully. So much so that I allowed it to cool a little too long and then had a lovely set jelly in the processing bowl which I then had to lever out and squish in to molds. Just over a kilo of quinces makes a shed load of quince paste. I am now in search of a gigantic wheel of stinky cheese to eat with it.
This is just a small part of the quince paste produced in my inaugural batch. You will note that the result is not quite as neat as Maggie’s. Next time I won’t get distracted once I’ve finished cooking it. Apparently it keeps for an age as long as you take the least precautions against the extreme wildlife or weather that are an everyday part of living in Queensland. As with everything I am making for the first time the use by dates are an experiment in mould identification and the sniff it and see test.