Q is for Quince in a Jar

Travel to the French countryside with the instantly recognisable taste of quince paste. Reminiscent of cheese plates brimming with brie, this fruity alternative is the next best thing. Keep a jar in the fridge for when you get peckish, or serve up a whole set at your next event. 

Method

1 - Peel, quarter, and core the quince, keeping the peelings. 
2 - Combine water, sugar, vanilla pods, cinnamon stick, and cardamom pods in a large, heavy-based saucepan. 
3 - Bring to the boil, stirring, and then let cool until the sugar has dissolved. Add the quince and peelings to the syrup. 
4 - Cover and simmer over a low heat for about 1 hour until the quince is very tender. 
5 - Remove the quince from the syrup and transfer to sterilised jars. Cover and chill. 
6 - Let the syrup cool to room temperature before discard the peelings. Pour the syrup over the quince and chill until ready to serve.

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Ingredients

• 4 quinces
• 1 1/2 l water
• 500 g | 2 cups caster sugar

• 2 vanilla pods, split
• 4 small cinnamon sticks
• 1 tbsp cardamom pods, lightly crushed

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