A great way to use up the last of the seasons Quince, and the best accompaniment to any cheeseboard for Christmas. Perfect served ‘Spanish stylee’ with Manchego, but just as good with a good British goats cheese and crackers.
1,000g (1 kilo) of quinces
Zest of half a lemon
Zest and juice of half a lemon
White granulated sugar
1. Wash the quince, and then roughly chop them in to chunks. (core and all)
2. Pop them in a saucepan along with the lemon zest, and cover with boiling water. Place a lid on the saucepan and leave to simmer slowly for approximately 1 hour or until soft.
3. Drain and discard the water – then blitz the quince with a hand blender until smooth
4. Measure the weight of the quince once smooth and then add the same amount in weight of sugar.
5. Add lemon juice and return the pan back to the hob to simmer until the sugar has dissolved
6. Turn up the heat slightly and stir often to prevent sticking to the bottom of the pan. The colour will turn from pale to a darker redish colour.
7. Once the quince has become thick, and can see a trail when running a spoon through, the quince is done
8. You can pour in to lightly greased moulds or tea cups, or place some greaseproof paper in to a deep baking sheet and pour the mixture in.
9. Leave in the fridge for cool for 24 hours. Once chilled, it will set like a hard jelly and you can cut pieces off to serve alongside your cheese board.