By MANDY SINCLAIR
Storage:
As quince age the fuzz on the skin decreases. Store at room temperature for up to 10 days or refrigerate for up to 3 weeks.
What to do with glut
- Preserve
Heat 1 litre of water, 1 cup caster sugar and the juice of 2 lemons in a large saucepan on low, stirring, until sugar has dissolved. Cut 3 quince in quarters and remove core. Add to syrup. Cover and simmer for 4 hours, until fruit is deep red and tender. Remove from heat and set aside to cool in syrup. Remove quince from syrup and use in Quince cake recipe below.
Quince Paste
Once quince have been removed from syrup, add ½ cup caster sugar and heat on high until boiling. Reduce heat to medium and simmer for 20 mins. Place a saucer in the freezer until cold. Drop 1 tsp of syrup onto saucer and wait for 1 min. If quince paste is ready, the syrup should be firm with a wrinkled surface. If not, simmer for another 5 mins and check again. Spoon into sterilized jars and seal. Refrigerate for up to 1 month. Serve with cheese or in marinades for meat
Quince Jam
Scrub 1kg of quince and place whole and unpeeled, in a large saucepan with 6 cups of water and ¾ cup caster sugar. Simmer on low heat for 2-3 hours, until quince are tender and pink. Remove quince, chop and discard core. Return quince flesh to syrup and boil for 30 minutes, until jam sets when tested.
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