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.
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.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
1 hour 20 minutes
- 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
Recipes from A to Z
A is for Arancini balls
B is for fresh Banana Bread
C is for Chicken breast & Broccoli Purée
D is for Damper, Cheddar and Chives
E is for Eggplant & Quinoa Salad
F is for Fig Strawberry Cheesecake
G is for Gnocchi
H is for Hummus and Tabbouleh
I is for Ice Treats
J is for Jam Drops
K is for Kimchi
L is for Lamb Shanks
M is for Meringues
N is for Naan Bread
O is for Orange Choclate Cake
P is for Pumpkin Soup with Quinoa
Q is for Quince in a Jar
R is for Rib Eye
S is for Salmon with Sea Salt Crust
T is for Tiramisu in a Glass
U is for Udon Noodles
V is for Veggie Risotto
W is for Waldorf Salad
X is for Xiao Long Bao
Y is for Yellow Thai Curry
Z is for Za'atar