Portion/Yield:Makes approximately 2 x 250g jars
Quinces are one of those rather romantic fruits, it’s speculated that these fruits were used as an aphrodisiac in the early days and with its appearance. What I love about them is the fragrance and the texture. Quinces have a subtle but distinctive perfume and the grainy gritty texture make them unique. Furthermore it does not matter how long you cook them for, the grittiness will remain.
For me the romance is the fact that it’s so versatile and could be used in almost every course. In cooking terms it quite easily becomes the ‘ mistress ‘, as it does not belong to one eating occasion but lends itself to a few. Wow is that some food for thought?
The most common and or recognised use for quinces is Membrillio, made by the Spanish and served with cheese. However there are so many more uses for the humble quince. Poached and served for dessert. Pickled or made into a jelly or spicy chutney to be served with meat such as duck, venison or game birds.
As I find the quince so intriguing it lends itself to serious experimentation. Along came this delicious but ever so delicate quince curd. It retains the fragrance and the grittiness but at the same time the velvety texture of the rich curd acts as a counterbalance and makes it unique but interesting. I used the curd to fill tart cases or filling for a Victoria sponge cakes.
Ingredients & Method
- 400g quinces peeled and cored, cut in to small pieces
- 65g lemon juice
- 125g caster sugar
- 4 large free-range eggs
- 75g unsalted butter, cold cut in to small pieces
- pinch of salt
Place the chopped quince in a medium saucepan and cover with cold water, bring to the boil over medium heat, cover the pan with a lid and and cook until the quinces are soft approximately 30 minutes.
Drain the cooked quince from the water, discard of the water and puree the cooked quinces while warm to a smooth pulp.
Scrape the warm quince puree in to the top part of a double boiler, whisk together the eggs, sugar, salt and lemon juice in a separate bowl. Add the egg mixture to the quince puree in the double boiler mix continuously, cook for approximately 20 minutes, until the mixture has thickened. Do not over heat , as overheated eggs could cause the curd to curdle.
Once cooked remove from the heat, add the cold butter to the hot mixture and mix until the butter dissolves and the curd is left with a shiny gloss. Let the curd cool completely, store in a clean jars in the fridge for up to three days.
Cook the quinces as above in water until tender, drain the cooked fruits and place in the thermomix bowl. Puree until smooth for 1 ½ minute on speed 10, scrape down the sides. Add the sugar, eggs, lemon juice and salt, blend for 30 seconds on speed 10. Insert the butterfly whisk, set timer for 10 minutes at 60°C on speed one. Once cooked add the butter, and whip for 30 seconds, speed 4. Remove the butterfly whisk and turn to speed 10 for 1 minute. Decant the curd into clean containers and chill until needed.