Desperately Seeking Crab

Quince Paste Recipe:

There are so many variations on this recipe as with anything else. Here is one that I know is foolproof and the pictures show the finished product:

Ripe Quince

Sugar

Water

Lemon juice (optional)

Method: Peel and core quince, like you would an apple (some recipes tell you to reserve the skins and core and place into muslin bag while cooking the quince but I don’t find that this is necessary for paste). Cut quince into large chunks and cover with enough water to cook through until soft enough to pierce. Drain water and puree the fruit through a sieve or in a food processor. Weigh the puree and add equal amounts of sugar in weight as the puree in a pan and cook (while stirring constantly) until the mixture starts to get thick. If you want a thick quince paste that can be sliced, cook until the mixture starts to pull away from the pan. Be careful, when fully boiling, it can be very hot and spurt out and stick to your skin so try to cook it on the lowest heat possible to avoid being scalded. When you feel it’s done, pour it into a non-stick pan to cool or a pan lined with good parchment paper.

I have read recipes that say to place into a very low oven for 12 to 24 hours and I am assuming that the slow oven method would produce a much darker paste but honestly, it takes long enough to make it on top of the stove and I didn’t fancy babysitting it in the oven to ensure that the paste was dehydrating evenly. A few tablespoons of lemon juice can be added to add a bit of flavour and acid.

Cooking the Quince Paste

The Finished Product