Do you love quinces? I most certainly do, what’s not to love? The gorgeous deep ruby pink colour they turn into when cooked is just amazing – I always make quince paste, I absolutely love it with cheese. Last year I had to test a quince paste recipe & made it about 10 times I’m sure! I gave it away to friends mostly but did discover a batch only about a month ago that I had forgotten about in the fridge. For me I can’t bring myself to buy quinces, my neighbour has a tree & they are happy for me to use them. Last year one of my customers gave me a massive bucket of them off her tree & another friend of a friend invited me to help myself to their tree. My Mum’s neighbour also has a huge tree & she is happy to share her produce with us too. So now I have my quince suppliers sorted I have to create & sample awesome quince recipes.
The year before last I created quince curd with my friend Erica & quince relish that are amazing recipes even if I do say so myself. The relish served with homemade sausage rolls just lifts the whole dish to something really special. My friend Charlie recommends her quince jelly recipe.
So this year I had decided to boycott making quince paste & wanted to try some different quince recipes. I roasted some & ate them just like that with no sugar or anything YUM! I also tried an amazing recipe from the MasterChef at home cookbook for a quince crumble cake with ginger chilli syrup & basil cream. I would definitely make it again but may need to share it with someone – I was the only one in our household that ate it!
I made an amazing vanilla bean panna cotta with a quince syrup have a look on my instagram for the video of the wobble. – when I was trying to make the syrup I accidentally made a paste that I am going make into a Maggie Beer style swirled quince ice cream 😀
I also made Michelle Crawford’s Quince & Walnut cake.
When I went to Ellies for the 2nd part of her cookbook photo shoot I stopped into sea soul studio to borrow some of her amazing ceramics & she also had some quinces to give away from her amazing garden. So that night at Ellies after all the seafood cooking was complete we made Ellie’s quince paste recipe so we could give Sarah some when I returned her ceramics. I can’t believe I hadn’t tried Ellie’s quince paste recipe before now you don’t need to peel or core the quinces – I wanted to use Fiona Hoskins recipe with a bit less sugar too. Ellie even said that making quince paste in the thermomix was one of the things that made her want to buy a Thermomix.
Some points to remember when making quince paste the timing will be very different depending on your quinces. They will have different pectin levels, I added lemons for this reason & the fact that they taste so good. You have to go by site waiting until the deep ruby colour is achieved.
So in the morning we still had more quinces so I decided to make another batch & we had run out of sugar so we decided to use honey from our “styling honeycomb” instead. It didn’t end up setting as well but it was very tasty.
Of course when I got home I just had to make another batch of quince paste for myself & we actually used it for our studio photo shoot at TAFE. I also made herbed lavosh from the Devil of a Cookbook. We served the quince paste with King Island blue cheese covered in ash OMG it was such a good combo a new favourite for me. Also perfect with Bangor sparkling wine.