Quince Curd

1kg Quinces

1 cup water

350g caster sugar

Juice of 2 lemons

100g unsalted butter (chopped)

6 large egg yolks (beaten lightly)

Peel, core and chop Quinces and place in a saucepan with water and sugar.

Bring mixture to a simmer and cook with pan partly covered stirring from time to time until quinces are tender and turned red/purple.

Puree the mixture and return to saucepan. Stir in remaining ingredients and cook over medium to low heat stirring constantly until mixture thickens slightly. Do not allow the mixture to boil as it will curdle.

When mixture has thickened pour it into hot sterilised jars. Allow the curd to cool completely then seal and store in refrigerator.

Many uses for this delicious curd – on toast, on top of sponge, cake filling, tartlet filling.

Enjoy.