Quince and ginger paste

Babiche Martens

Ingredients

600 g	Quinces (Main)
5 cm	Fresh ginger
3 cups	Water
1 ½ cups	Caster sugar

Directions

1. Peel the quinces and remove the cores then place the skin and cores into a saucepan with the ginger and water.
2. Once the ingredients are soft, strain and reserve liquid.
3. Dice the fruit then add to the cooking liquid and boil until soft, then puree.
4. Add the puree to the sugar and return to the saucepan. Cook over a gentle heat until the colour of the quince changes to a ruby red.
5. You will need to stir often to prevent sticking. This process will take approximately 3 hours. Spoon into an oiled tray and leave overnight to set, then slice.