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.
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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
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