Quince Pâté
Description
It works both for holidays and for everyday meals. Quince contains a large amount of pectin, so jellies and pâtés are this fruit’s specialty. In my experience, quince pâté pairs best with various salted cheeses, but it is also delicious on its own. I recommend making a large batch at once—it keeps for six months. Serve with herbs and sauce.
Instructions
- 1
Step 1
First, wash the quince and let it dry. Cut each fruit into 4 pieces, place in a baking dish, and cover with a sheet of foil. Place in an oven preheated to 170°C and bake until done—depending on the size of the fruit, this will take 50–60 minutes.
- 2
Step 2
Remove the quince from the oven, remove the cores, and place it in the blender bowl together with the skin. Using a blender, blend until smooth and uniform.
- 3
Step 3
Take a heavy-bottomed saucepan, add the quince purée and sugar. Cook over low heat, stirring, until it thickens. When the mixture starts to pull away easily from the sides, remove it from the heat and stir for a few more minutes. The mixture should smell delicious and take on a bright amber color.
- 4
Step 4
Take heat-resistant cookware, line the bottom with wax paper, and spread a 3–4 cm layer of quince and sugar puree on top. Place it in a dry spot and leave overnight.
- 5
Step 5
In the morning, place the same molds in a barely warmed oven (50–60 degrees) for 2–3 hours so the puree thickens and sets. From time to time, about every 40 minutes, flip the pâté slabs. Then remove the pâté, cut it into bricks of the desired size and shape, wrap in wax paper, and leave in a cool place for another couple of days. After that, the quince pâté can be placed in empty, dry jars, sealed, and will keep this way for up to 6 months.