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Claudia Roden’s Quince Purée

Claudia Roden

by Claudia Roden from Med: A Cookbook

This sweet paste is especially good paired with Parmesan or blue cheese. Serve it as part of a cheese platter, or make as an edible gift this Christmas.

From the book

Claudia Roden

Introduction

You can usually find quinces in Middle Eastern and Asian shops in the winter months. I keep them in the kitchen for days for their heavenly scent, and when I cook them the fragrance fills the house. Eating them like this, simply mashed with a little sugar, is pure joy. I serve the purée with the cream below, or with cheese – it is good with Pecorino sardo, Parmesan or Grana Padano, and with blue cheese or goats’ cheese.

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Ingredients

3 quinces (about 1.2kg total weight)
100g caster sugar

Method

Wash the quinces, scrubbing them if they have down on their skins. Put them on a foil-lined baking sheet and bake them for about 2 hours (the time depends on the size and ripeness of the fruit) or until they are soft enough that you can easily pierce through to the centre with a pointed knife. Leave them to cool.

Peel them, cut them in half and cut out the cores. It is messy but worth it. Put the flesh in a pan and cut it into pieces. Add the sugar and mash with a potato masher. Cook over low heat, stirring for about 5 minutes. Pour the purée into a serving dish and leave to cool, then cover and chill in the fridge.

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From the book: Med: A Cookbook

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