Quince Purée

Preparation info

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By Brent Savage

Published 2010

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  • 2 large quinces
  • 100 ml ( fl oz) olive oil
  • 80 g ( oz) caster (superfine) sugar
  • sea salt flakes


Peel the quinces and remove the cores. Coarsely chop the flesh and place in a saucepan with the oil. Cook over medium heat for 3 minutes, stirring occasionally. Add the sugar and enough water to just cover. Cook for 15 minutes or until the water is evaporated and the quince is tender, adding a little extra water, if necessary. Transfer to an upright blender and blend until smooth. Season with salt. Set aside and keep warm.