Quince purée

Quince purée

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

The quince is originally from the Caucasus, where it still grows wild today, and made its journey westwards across to the Mediterranean regions of Europe. It has the most beautiful little flowers when it blossoms in the spring, and the fruit is in season in October.

It is particularly popular in jams and jellies due to its high levels of pectin, and has become very popular again over the last decade. In Danish it is called kvæde and often gets dried and mixed in tea. Here I combine it with plum and serve it on my yogurt or porridge in the mornings, but also with cheese in the evening, or with roast duck.

Ingredients

Quantity Ingredient
1kg quinces, peeled and cored
2 litres water
500g light cane sugar per 1kg pureeee
2 unwaxed lemons, zested and juiced

Method

  1. Place the quinces in a saucepan and add the water. Bring to the boil then cover and let them simmer until very tender when pierced with a small, sharp knife.
  2. Remove the quinces from the water, weigh them and calculate the sugar quantity. Transfer the quinces to a food processor and blend to a purée. Place the purée in a heavy-based saucepan and add the sugar, lemon zest and juice. Let them boil over a low heat, stirring constantly or it can easily burn, until the mixture thickens into a jam.
  3. Pour the purée into warmed, sterilized jars and seal.
Tags:
Scandinavian
Danish
Swedish
comfort food
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