Prep 4 mins
Cook 1 hr
Gorgeous with some strong cheese. Georgina Damm, Damm Fine Food
- Wash the down off the quinces and chop roughly - we don't bother to peel or core at this point. Place quinces in a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer until soft.
- Drain off the excess water and push the fruit through a sieve. Weigh the quince puree and place an equal amount of sugar and the cinnamon sticks with the puree in a clean saucepan.
- Stir over low heat, then increase heat and boil until the mixture turns pink. When the mixture begins to thicken you will need to stir constantly so the paste doesn't burn. It's ready when it's really thick and comes away from the pan.
- Pour the paste into a plastic takeaway containers. When cool place the lids on the containers and stand in warm place for 12 hours. You can cut the paste into shapes or rounds if desired. The quince paste can be kept in dry storage for about 12 months if it is airtight.