Fruit Pastes

Quince Paste

Ingredients: All pastes are made with approximately equal parts fruit pulp and cane sugar, with citric acid or lemon juice, plus pectin.

 

The word ‘paste’ is adopted in Australia, whereas this product is known as a cheese in the UK, a meat in Spain and South America and a bread in Germany. And it may of course be known by another identity in any country where quinces are grown. So far I have recorded 22 countries that make this quince product.

The quince is the first fruit recorded in ancient hieroglyphics, and is known as the Prince of Fruit. It originated in Persia and Turkestan, and was dedicated to the Goddess of Love.

 

Serving Suggestions:

 

  • Quince Paste is the classic accompaniment to cheeses.

$7.50

Apple Paste

Ingredients: All pastes are made with approximately equal parts fruit pulp and cane sugar, with citric acid or lemon juice, plus pectin.

 

I source the apples from local orchards and use a good, sweet, eating apple.

 

Serving Suggestions:

 

  • Apple Paste accompanies washed-rind, ripe or smelly cheeses.

$7.50

Pear Paste

Ingredients: All pastes are made with approximately equal parts fruit pulp and cane sugar, with citric acid or lemon juice, plus pectin.

 

I use the Packham pear and puree it to keep the fibre in the paste.

 

Serving Suggestions:

 

  • Pear Paste is sensational with blue cheeses.

$7.50

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