Recipe by Chrissyo
A nice treat with a cheese platter instead of quince paste.
Top Review by okeefegiulia
Wasn't sure how watery pulp should have been (ie. how much water should have beemn drained). Took 3+hours to thicken & reduce. I set it in fridge but returned to room temp to divide into bowls. Delicious!
Directions See How It's Made
- Pick the grapes from the stem and wash well.
- Place them into a pot and just cover with water.
- Bring to the boil then reduce to a simmer and cook until the grapes are soft.
- Strain off the water and pass the grapes through a good mill or force through a sieve.
- Throw away the skins and any seeds and weight the resulting pulp.
- Place the pulp into a heavy-based pan with the required quantity of sugar.
- Cook until the pulp becomes very thick and is difficult to stir.
- If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
- Brush a biscuit tin with the grape seed oil then pour in the paste.
- Allow to set, and wrap in plastic.
- It is best kept in the fridge although in cooler climates may be stored in a pantry.
- It is tastiest after one month as flavour matures.