RECIPE: What is quince paste? And how to make it!
4 (about 1.5kg) quinces, peeled, cored, coarsely chopped
125ml (1/2 cup) water
700g white sugar
Prep: 15 mins + 15 mins cooling / 6 hours setting time
Combine the quince and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until tender.
Place the quince mixture in the bowl of a food processor and process until smooth.
Combine quince and sugar in a large, clean heavy-based saucepan. Place on a simmer mat (It's best to use a simmer mat (a wire mesh mat that's placed over the hotplate to reduce the temperature) for this recipe. Simmer mats are available from most kitchenware outlets.) over low heat and cook, stirring, for 5 minutes or until sugar dissolves.
Reduce heat to very low and cook, stirring occasionally, for 3 1/2 hours or until mixture is ruby red, thick and leaves the side of pan. Set aside for 15 minutes to cool.
Line the bases and sides of six 125ml (1/2-cup) capacity ramekins with plastic wrap. Pour quince mixture evenly among ramekins and smooth surfaces. Cover and set aside for 6 hours or until set.
Serve with cheese and biscuits.
Quince paste will keep for up to 4 months. Wrap in non-stick baking paper and store in an airtight container in the fridge.