I think it’ll come in handy when Greg brews beers.
Quince is a fruit that reminds me of a floral version of an apple or pear. The only thing is that it’s so sour and astringent when raw, you have to cook it before it’s edible. The flesh is white when raw and turns into a beautiful deep orangey pink when cooked. Below, you can see how fuzzy the skin is.
I realized that I can use this batch of fruit to make both quince jelly and quince paste. I started by chopping and heating up the fruit.
I then mashed the fruit and drained the pulp of all its juices.
The juices were used for the jelly, and the remaining pulp was ground up, reheated and used for the quince paste.
Once heated up, I put the quince paste in a baking sheet and let it dry in the oven.
The quince paste goes perfectly with a mixture of sheep cheeses.
Here are the recipes I used…
Simply Recipes’ Quince Jelly
Chocolate and Zucchini’s Quince Jelly
Simply Recipes’ Quince Paste
Cannelle et Vanille’s Quince Paste