2
Quince
1
lemon
250ml
water
2
star anise
360g
caster sugar (450g sugar for every 500ml juice)
Wash
& chop the quince, boil all except the sugar in a covered
saucepan for 3 hours
Stir
occasionally
Press
through a sieve to extract the juice
Put
the juice back in a pan with the sugar & boil till the mixture is
thick enough to see the bottom of the pan when a spoon is stirred
through
Pour
in to moulds
Serve
with cheese, terrines & pate
“Norwegian
brown cheese; it’s like yellow cheese but in context” Fredricke
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