Waji's Spiced Quince Paste

‘Quinces smell divine but it is easy to lose that rosy redness by overcooking. Your classic quince paste can be just quince, sugar and sometimes pectin but I wanted more. I had to preserve the ambrosia fragrance. I added three spices to give it depth - it’s quite unlike the cooked-down, toffee-esque versions you may be familiar with.’

Slice and top cheddar and blue vein cheeses.
Melt in a teaspoon per person to finish a brown sauce (jus).
Soften to glaze roast duck towards the end of cooking.

My Quince Paste is
Fresh quinces, white cane sugar, lemons, mellic (apple) acid, cinnamon bark, cloves and cardamom pods; cooked, sugared, spiced, set, cut and cold-packed. Keep in a cool dark place. 100g.