Growing aromatic, old-fashioned quince

June 4, 2012

Don’t miss JUSTIN RUSSELL’s informative article on growing aromatic, old-fashioned quince in the July/August issue of Organic Gardener magazine.

And, so you’ll know what to do with your quince harvest, here’s a fabulous Sally Wise recipe ’Quince Cheese’, typically served with a cheese platter, from her latest book Sweet! Sally is the best-selling author of numerous ABC books, including A Year in a Bottle, Slow Cooker and SlowCooker 2.

For your chance to win a copy of Sweet!, go to the competition page from the 6th June.

Quince Cheese

Makes about 1kg

This delightful concoction is generally served as part of a cheese platter. When I have a great deal of it, I cut it into squares and dip them in melted chocolate. If you tire of the stirring process, simply cut it short, pour the mixture into small jars and use as quince paste. It is just as delicious.

 

  • 8 quinces
  • 1 cup water
  • juice of 1 lemon
  • sugar

Cut the quinces into quarters and remove the seeds and core. Place the quince, water and lemon juice in a saucepan with a tight-fitting lid and cook over low heat until the quince is tender. Strain the mixture through a sieve or food mill. For each cup of pulp, add 1 cup of sugar.

Place the pulp and sugar in a clean saucepan and bring slowly to the boil, stirring often. Reduce the heat to low and simmer, stirring frequently and in the later stages, constantly, for an hour – or even two. The cheese is ready when a wooden spoon drawn through the mixture makes a clean line across the base of the pan.

Line a 20cm square cake tin with baking paper. Pour the quince cheese into the prepared tin and smooth the surface. Leave to set, then cut it into squares.

Store in an airtight container between sheets of baking paper for up to 12 months.

Related topics

Extra content, GROW, Fruits & nuts