Ingredients
• 1kg quince
• 600g golden caster sugar
• one cinnamon stick
• lemon peel
• 250ml filtered water
Step by step:
Scrub and wash quince thoroughly. Carefully peel, core and cut into quarters. Place quince peel, cores and water in a large pot on medium heat. Cook for ten to 15 minutes. Drain the cooking liquid and set aside. Discard peel and cores.
Add quince quarters, sugar, cinnamon stick, lemon peel and cooking liquid to the pot. Stir over medium heat until sugar has dissolved.Brush the sides of the pot with a wet brush to remove sugar crystals. Turn heat to low and cover the pot. Cook quince segments in the syrup for one hour. The quince and syrup will turn a deep coral colour. Remove and discard lemon peel and cinnamon stick.
Transfer poached quince into a jug and blend into a smooth puree with a hand blender. Return to pot and stir continuously over low heat for a further ten to 15 minutes to reduce and thicken. Transfer paste into sterilised jars or ramekins. Cut discs of parchment paper and cover the surfaces. Allow to set overnight.
Words and images by Stella Pereira
Stella Pereira is a cook, cake designer and artist, originally from Portugal and now living in Cambridge.
Visit her website at www.littlecakepot.com
