Quince Paste

Instructions

1. Peel and quarter the quinces, reserving peel and cores. Chop quinces into 2-3cm chunks and place into a large saucepan. Wrap the peel and cores up in a piece of muslin, tie with some string and add to the quinces. Cover with water and bring to the boil. Reduce heat and simmer for 1 hr or until quince is soft and tender. Drain through a colander, and allow to sit for at least an hour.
2. Place cooled quinces into the bowl of a food processor and pulse until a smooth paste has formed. Weigh the paste and then measure out the same volume of weight in caster sugar. Place quince puree, caster sugar and lemon juice in a large heavy based pot. Cook over a low heat until sugar has dissolved, then allow to simmer for 1 - 1 ¼ hrs, stirring regularly. Paste will become quite thick and will also spit toward the end of cooking time. Watch it does not start to stick to the base of the pot.
3. Pre-heat oven to 50°C fan-forced, the fan will help with the drying out of the paste. Pour paste into a lined 8 x 26cm, 6 cm deep log pan. Place into the oven for 4-6 hrs. Remove from tin, allow to cool and keep in an airtight container. Cut slices as required, or cut and wrap in greaseproof paper and give as gifts.

• Servings : 12
• Ready in : 410 Minutes
• Course : Snacks
• Ingredient : CSR Caster Sugar