Fall Quince Butter
This intense fruit butter makes a perfect pairing with a Basque farmhouse sheepmilk cheese and toasted walnuts, pecans or hazelnuts.
Ingredients
3 cups water
1 cup sugar
1 1/2 pounds quince, cored, peeled, and quartered
1 stick cinamon, 1 star anise
2 teaspoons fresh lemon juice
Preparation
Bring the sugar and water the boil and cook for a minute or two. Add the cut quince, and cook over medium-low heat 45- 60 minutes or until very tender. Set off the heat to cool for 20 minutes or so. Remove the quince from the pan with a slotted spoon, reserving the syrup. Place the quince in a food processor; process until smooth.
Cook reserved cooking liquid over medium-high heat, without stirring, until candy thermometer registers 234°. Remove from heat; stir in pureed quince and juice. Cool, then pour into an airtight container.
Will keep refrigerated in an airtight container for up to about two months.