Quince and ginger paste. Photo / Babiche Martens

Makes 1 tray 28 x18 x 5cm

600g quinces
1 x 5cm piece of fresh ginger
3 cups of water
1 1/2 cups caster sugar

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. 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.

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