QUINCES AND MORE QUINCES

I think I have mentioned in the last day or so that i was given some medlars which turned out to be quinces.  So, quince paste and quinces stewed is what I have been concentrating on.

I have been very cautious with the sugar keeping in mind the shortages we are facing at the moment, and you need a lot of sugar for quinces, but even if I just get them to the stewed stage I can add sugar and continue cooking later.

Keep in mind that I don't like recipes because they force you to follow their list of ingredients (I feel the same about knitting patterns) .  I just get the fruit, add the things I think will work, and push on - so feel free to do the same.

INGREDIENTS:
2 kilos quinces,
2 cups of sugar,
ginger and any other spices you may like to add, cinnamon perhaps a little at a time.
Water to cover.

METHOD:
Cut the quinces into 4 (no peeling no coring) and pop them in the slow cooker.
Cover with water, and cook until softened.

Tip out most of the water into a bottle for use later.

When soft enough peel and core.
Put the quinces back into the slow cooker.
If the water needs topping up, use some from the bottle you decanted.

For Desserts:
Add  one cup of sugar and cook until soft
Then spoon off those pieces of fruit you are going to use for pies of desserts of all kinds.
Put in freezer containers and label.  Freeze for later.








For Quince Paste (eat with cheese and biscuits):

Decant the liquid into the bottle.
Use a blender stick (or processor of some kind) to make fruit into a smooth thick puree.
Add one cup of sugar, a squeeze of lemon or lime, place the pulp and sugar into a microwave safe container and cook for about 3 minutes.
Stir and cook for another three minutes.
Put in wide neck jars, and store in fridge.  Serve with cheese.