Fig and Quince Preserve for Brie
4Serves
EasyDifficulty
30 MINSPreparation
2 HRS 0 MINSCooking
This recipe is one to bookmark for Autumn time when quince is in season. It makes a wonderful addition to any cheeseboard all year round.
Ingredients
1kg fresh quinces
1 strip of lemon rind
juice of 1 lemon
10 cloves
4 cups water
2 cups dried figs, chopped
2 1/2 cups sugar
ripe and full flavoured brie, blue or washed rind cheese
oatcakes or bread
1 strip of lemon rind
juice of 1 lemon
10 cloves
4 cups water
2 cups dried figs, chopped
2 1/2 cups sugar
ripe and full flavoured brie, blue or washed rind cheese
oatcakes or bread
Method
- Peel, quarter and and core the quinces. Chop into 1cm cubes.
- Place quince, lemon rind, juice, cloves and water in a large preferably non-stick saucepan, simmer uncovered for 30-40 minutes until quince is tender.
- Add figs and sugar, stir without boiling until the sugar dissolves then bring to a slow boil. Boil slowly for approximately 1 hour until mixture is a deep pink colour and the liquid falls of the back of a wooden spoon in blobs. Test the liquid by dropping a teaspoonful onto a cold plate, freeze for 30 seconds, then run your fingernail through the mixture, if the mixture gels and the line remains, the preserve is ready. If it is still runny, continue boiling rapidly until the mixture gels.
- Pour hot preserve into sterlised jars and seal. Store for up to 12 months.
- Serve Fig and Quince Preserve with wedges of ripe Brie and oatmeal crackers.
Handy Tips
This preserve is also delicious served with blue or washed rind cheese.