BANGLE MAG - Magazine - Page 19
Quince paste with Cote Hill Blue
cheese and sourdough crackers
3 (1kg) quince, chopped
2 tbsp lemon juice
800g jam sugar
30g of Cote Hill Blue cheese/ guest
sourdough crackers
Cover the quince and lemon juice in boiling
water in a large saucepan and
bring to the boil. Simmer for 25-30 mins, until
the fruit is softened. Drain the quince retaining
about 100ml of the water.
Transfer the quince into a food processor and
blend until the fruit is a smooth paste. Return the
puree to the saucepan and mix in the sugar, lemon
juice and reserved cooking water. Place on the heat
and simmer on low for 1hr
until thick. Allow to cool slightly, then fill
sterilised jars with the mixture.
To serve, place the cheese on a plate and add a
spoonful of quince paste and the crackers.
Dark chocolate buttermilk fudge with
Belle de Brillet pear liqueur
550g sugar
275g buttermilk
1.5 tbsp golden syrup
65g chilled butter, chopped
1 tsp vanilla bean paste
70g dark chocolate
1/2 tsp sea salt
an airtight wrap
oil, to grease
a 1kg loaf tin
Belle de Brillet, to serve
Grease the loaf tin and then line with the airtight wrap,
allowing the wrap to hang over the sides. Place the sugar,
buttermilk and golden syrup in a large non-stick pan and bring
to the boil. Keep on the boil, stirring occasionally, for 2-3 mins,
until the mixture is 115°C on a temperature gauge.
Off the heat, add the butter and vanilla, and stir until the
butter melts. Allow to cool for 1hr, then beat with a wooden
spoon for 5-10 mins until thickened and dull.
Transfer the mixture to the prepared tray and spread out
to fit. Break the chocolate up into a microwaveable bowl and
microwave for 1 min or until you can stir the chocolate smooth.
Pour on to the fudge and tip the tray from side to side, so you
have an equal coverage of chocolate and sprinkle with salt.
Stand for 1hr or until firm, then turn out onto a chopping
board, using the airtight wrap to move. Chop into 36 squares and
serve with a tot of Belle de Brillet.
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