Quinces are too tart to eat raw but when cooked with sugar and other aromatics they take on a beautiful flavour and perfume - a mix of apple and pear. This curd recipe is a delicious alternative to lemon curd and can be enjoyed in a similar way.
400g quinces,peeled,cored and cut into small pieces
4 eggs
150g unrefined castor sugar
pinch salt
65ml lemon juice
75g unsalted butter,cut into small pieces
Place chopped quince in a medium saucepan and cover with cold water,bring to boil and cook until quinces are soft.
Drain cooked quince and puree while warm to a smooth pulp.
Scrape warm quince puree into a heatproof bowl,and rest bowl on a saucepan of simmering water. Make sure the bowl does not touch the water.
As the puree heats,whisk together eggs,sugar,salt and lemon juice in a separate bowl.
Add egg mixture to puree in the double boiler and cook the mixture for about 20 minutes,or until it has thickened. Stir occasionally and do not overheat;overheated eggs could cause the curd to curdle.
Once cooked,cool slightly then add the cold butter and mix until butter dissolves and curd takes on a shiny gloss.
Let cool completely,then store in a clean jar in the fridge for up to two weeks.
Frank's tip:To stop quinces from discolouring,keep them in water with a squeeze of lemon.
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