Surprise your friends this holiday with the unique edible gift of quince paste. Quince is a fruit closely related to apples and pears, but it's most commonly cooked into a jam, paste, or pudding.
- 4 medium quinces (about 2 pounds total)
1/4 to 1/2 cup water
2 to 3 cups sugar
- Preheat oven to 350°F and lightly oil a 1-quart terrine and line with buttered parchment.
- Scrub quinces and pat dry. In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack.
- When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
- In a food processor puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve or cheese cloth into a liquid cup measure and measure amount of puree.
- Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
- Preheat the oven to 200. Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
- Pour puree into terrine, smoothing top with an offset spatula. Place in the oven for 30-45 minutes to further dry the quince paste. Cool and chill puree, loosely covered with plastic wrap, until set, about 4 hours
- Run a thin knife around sides of terrine and invert quince paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
- Slice paste and serve with cheese and crackers.
Makes about 2 1/4 pounds quince paste.
- Appetizers, Breads/Crackers
- North American