With the cheese knife and fork, cut and serve all your favorite cheeses
With the cheese knife and fork, cut and serve all your favorite cheeses
The Small Chef's knife is a multifunction knife, which is a must-have in your kitchen.
Using a cloth, carefully rub the quinces to remove the fine down covering them and make them shine. Cut the quinces into quarters. Remove the core and seeds (and set aside).
Place the quince pieces in a thick-bottomed casserole dish and cover with water. Bring to the boil and continue cooking at a simmer for around thirty minutes until the fruit is tender.
Drain, reserving the cooking juices which will be used to make the jelly! Mash the quinces with a potato masher or blend them. Weigh the puréed fruit and add the same amount of sugar. Pour into a thick-bottomed casserole (or jam pan) and cook over a low heat, stirring very regularly, until the quince paste comes away from the sides of the pan.
Line a tray with baking paper and spread the paste to a thickness of 2 cm. Smooth the surface and leave to dry for several days.
As soon as the quince paste is dry, it's ready to eat! Serve with a good selection of quality cheeses.
Aurélie Jeannette
Place the quince cores and seeds in a saucepan and cover with water. Bring to the boil and reduce by half. Filter. Add this juice to the juice from cooking the quinces and weigh. Pour into a heavy-bottomed saucepan and add 80% of the weight in sugar. Bring to the boil and continue cooking for around 30 minutes. Check with a cold plate: if a drop of syrup poured onto a cold plate at an angle does not run off, then the jelly is ready. Stop the cooking. Fill the pre-sterilised jars. Cover as soon as the jelly sets.
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