Quince Paste Recipe
Ingredients
| 3 quinces, each about 400 g (14 oz) | ||
| Pears | 500 Gram | |
| Caster sugar | 1 Kilogram | |
| 2 lemons to give about 4 tablespoons juice | ||
| Blanched almonds | 40 Gram | |
| Cognac | 2 Tablespoon | |
| HERB INFUSION | ||
| 1 tablespoon tilio, lime flowers | ||
| 1 tablespoon luisa, lemon balm or lemon verbena - about 16 leaves | ||
| 6-8 leaves arbaroriza, lemon geranium leaves | ||
Directions
A day ahead, make a strong infusion of lime flowers, lemon balm or verbena, and scented geranium leaves by putting them in a glass jar with 350 ml (12 fl oz) water and standing it in the sun all day.
Alternatively, simmer them together for 15 minutes.
Peel, core and chop the quinces into chunks until you have about 1 kg (2 lb) fruit and puree in a food processor.
Peel, core and chop the pears until you have 375 g (13 oz) and puree them too.
In a large heavy-bottomed pot mix the sugar with the infusion and the lemon juice.
Bring slowly to the boil to dissolve the sugar, then boil for 10 minutes.
Stir in the fruit pulp and bring back to the boil.
Turn down the heat as low as possible - slip a heat diffuser under the pan.
Stir, cover and simmer for 2-3 hours, until the fruit turns amber-to-dark pink.
Stir occasionally, to be sure the bottom is not sticking.
The syrup should reduce to the consistency of a thick porridge.
If this is not happening, remove the lid and continue cooking until a spoon run through the fruit leaves a trench.
Be careful not to burn the bottom.
Pour the fruit pulp into a flat baking tin 30 x 30 cm (12 x 12 in) to the depth of 1 1/2 to 2 1/2 cm (3/4-1 in).
Then press the toasted almonds in at regular intervals.
Cover tightly with clean cheesecloth or muslin and leave in the sun for 1 week.
Or lacking Greek sun, put in an oven at its lowest heat to dry.
Brush the dried paste with cognac (1 like poire William for this, but it is not a Greek product), sprinkle with sugar and cut into pieces.
To store, put in an airtight box with bay leaves and greaseproof paper between the layers and eat within 6 months.
Alternatively, simmer them together for 15 minutes.
Peel, core and chop the quinces into chunks until you have about 1 kg (2 lb) fruit and puree in a food processor.
Peel, core and chop the pears until you have 375 g (13 oz) and puree them too.
In a large heavy-bottomed pot mix the sugar with the infusion and the lemon juice.
Bring slowly to the boil to dissolve the sugar, then boil for 10 minutes.
Stir in the fruit pulp and bring back to the boil.
Turn down the heat as low as possible - slip a heat diffuser under the pan.
Stir, cover and simmer for 2-3 hours, until the fruit turns amber-to-dark pink.
Stir occasionally, to be sure the bottom is not sticking.
The syrup should reduce to the consistency of a thick porridge.
If this is not happening, remove the lid and continue cooking until a spoon run through the fruit leaves a trench.
Be careful not to burn the bottom.
Pour the fruit pulp into a flat baking tin 30 x 30 cm (12 x 12 in) to the depth of 1 1/2 to 2 1/2 cm (3/4-1 in).
Then press the toasted almonds in at regular intervals.
Cover tightly with clean cheesecloth or muslin and leave in the sun for 1 week.
Or lacking Greek sun, put in an oven at its lowest heat to dry.
Brush the dried paste with cognac (1 like poire William for this, but it is not a Greek product), sprinkle with sugar and cut into pieces.
To store, put in an airtight box with bay leaves and greaseproof paper between the layers and eat within 6 months.
Chef
