mission completed: a paste of victory.

peel, core and coarsley chop 4-5 quinces (approx 1kg)

>>>        place in saucepan covering with water (about 1cup),

bring to the boil and let simmer for around half an hour (or until fruit is soft)

                           [this time i also added a pear for a bit of extra flavour]


remove fruit from pan and place in food processor, or whizz up with a stick blender until it forms a smooth paste…

place paste in a clean heavy bottomed saucepan with about 700gms of white sugar…

using a simmer mat, place pan (after stirring in sugar of course) onto a very low flame and simmer for around 3 hours…

this takes incredible patience, and a lot of care… be sure to stir every 15 mins or so…

with all this preparation you do not want your paste to burn!!

 <at this point i added about a teaspoon of lemon zest and sprinkled a little rosemary into the paste just for fun>

after about 3 or so hours, or when the mix looks the way quince paste should look…

remove from pan and place in ramekins, covering with baking paper…

and, to test your patience even further…refrigerate for 4 hours….

when you are satisfied you have waited long enough, and you decide it’s time for your patience to be rewarded…

warm up some crunchy sourdough, grab a chunk of danish blue, your quince paste and a bottle of tempranillo,

and have a crack!

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