Quince and Ginger Paste
By Chelsea SugarPage views: 4950
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0 reviews
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Difficulty Easy
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Prep time 8 hrs
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Cooking time 3 hrs
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Serves
1
600g quinces
1 x 5cm piece of fresh ginger
3 cups of water
1 1/2 cups Chelsea Caster Sugar
1 Peel the quinces and remove the cores then place the skin and cores into a saucepan with the ginger and water.
2 Once the ingredients are soft, strain and reserve liquid.
3 Dice the fruit then add to the cooking liquid and boil until soft, then puree.
4 Add the puree to the Chelsea Caster Sugar and return to the saucepan. Cook over a gentle heat until the colour of the quince changes to a ruby red. You will need to stir often to prevent sticking. This process will take approximately 3 hours. Spoon into an oiled tray and leave overnight to set, then slice.
Recipe in partnership with NZ Gardener.
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