Quince candies are a real treat for adults, which can be described as a Dutch version of Turkish delight. It is not made in a jiffy, but the result is certainly worth the effort, says chef Geert Elzinga. They’re wonderful with goat’s cheese for dessert.
- 500 g quinces, washed, quartered
- 1 vanilla pod
- 2 cinnamon sticks
- 250 g sugar (approximately)
- Icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 4 days
In a saucepan, add the quinces, vanilla and cinnamon. Boil for approximately 3 hours.
Line a baking dish or tray with with baking paper (you need a dish that's at least 2 cm deep). Preheat oven to 75°C
Peel quinces and remove the cores, then press the flesh through a fine sieve. Weigh the flesh and put the quince paste into a clean pan. Add an equal amount of sugar to the quince puree.
Return to the boil, stirring, until the puree is reduced to a jam consistency and you can draw a line across the bottom of the pan with your stirring spoon. (Be careful as the puree will be very hot.)
Turn the quince paste over into the lined baking dish.
Cook in oven for 1 hour.
Cover the paste with baking paper and set aside to dry. After 2 days, turn it over and cover it again with baking paper. Leave for another 2 days.
Cut the paste into small squares and dust all sides with icing sugar.
Serve on its own or with goat’s cheese for dessert.