From Head Chef Andrew Birsefor The Thai Foot Spa, Brisbane, Australia
61⁄2 pounds of quinces
21⁄2 pounds of sugar
3 cups red wine
2 cups port
2 cups water
1 tablespoon cloves
1 tablespoon yellow mustard seeds
2 bay leaves
1. Peel quinces, and place them in a pot with other ingredients. Bring them to the boil and reduce heat to a simmer.
2. Place a paper cartouche, or lid, over the top of the quinces and simmer for approximately three hours until they are broken down and the mixture is thick. The paste should be a deep purple color.
3. Pass through a food mill into a saucepan, and place back on heat. Stir, then pour into a large greased baking tray and set it in the refrigerator for three hours, or until set.
4. To serve, cut into small portions. This recipe makes a large batch of quince jelly that is a wonderful accompaniment for a cheese plate, game meats and poultry. It is good for 30 days.