In response to many requests since the post about quinces, here are the recipes for the above-mentioned.

Quince and Apple Shortcake

Ingredients

For the pastry

250g very soft salted butter

250g sugar

2 eggs

250g plain flour

250g self raising flour

1 egg white, lightly whisked

1.5kg stewed quince and apple (see note), cooled

For the filling

1kg quinces

1kg apples

80ml water

Sugar

1 tablespoon cornflour

Method

Whisk the butter together, then add the eggs and whisk again until well combined.

Mix the flours together and mix into the wet ingredients with a metal spoon (you may need to get your hands into the mixture towards the end.

Wrap in cling film and refrigerate for about 30 minutes.

Heat oven to 160 degrees C.  Grease a baking dish 25 x 35cm approximately.

Cut two thirds from the pastry and place on a lightly floured surface.  Sprinkle with a little flour and roll out to fit the base of the prepared dish.

Spread with the quince and apple mixture.

Roll out the remaining third of the pastry and cut into strips – these should be placed lattice style over the top of the fruit.

Bake for 40 to 50 minutes or until nicely browned.

Remove from oven and allow to cool before cutting into squares to serve.

For the quince and apple filling

Peel and core apples and quinces and then dice.  Place in a pot with the water.  Bring to the boil, stirring often and then simmer until the fruit is tender, stirring occasionally.  Stir in sugar to taste.

Prepare a thin paste of cornflour mixed to a thin paste with approximately 1½ tablespoons water.

Stir this into the simmering fruit mixture and continue cooking until the mixture thickens to a custard-like consistency.  Leave until completely cold before using in the shortcake.

---

Quince Barbecue Sauce

This sauce is quite tart, but to add more sugar would affect the balance of flavours.  It takes a day or two to “grow into itself” and becomes quite delicious.  I think it would be excellent with for instance, pork sausages.

In the absence of pork sausages here, I used some in a simple egg and bacon sandwich and it was a perfect boost of flavour.

Ingredients

2.25kg quinces (cored weight, no need to peel) – diced

250g onions peeled – diced

950ml cider (or white) vinegar

1.25kg sugar

1 tablespoon salt

5 teaspoons ground cloves

2 teaspoons ground ginger

1 teaspoon smoked paprika

½ teaspoon ground allspice

1 tablespoon fresh Tasmanian Pepperberries (optional)

250ml soy sauce

Method

Place all the ingredients except the soy sauce in a large pot or jam pan.

Bring to the boil, stirring often.

Reduce heat and then cook over medium-low heat for one hour.  Add the soy sauce and cook for 10 minutes more.

You can leave the sauce slightly chunky, but at tis point I prefer to sieve the mixture, or at least put a stick blender though it until it reaches a sauce like consistency.

Pour into warm sterilised jars and seal immediately.

Best left a few days to mature before using.

Store in a cool, dry dark place.