Sunday, June 13, 2010

karine moinaux's quince paste

there is no denying that one of the best things about the winter cold is eating, and karine's homemade quince paste has quickly staked out a spot at the top of our fireside platter essentials list.

and it's little wonder that we should adore it so - there's such a wonderful story and such fond memories attached to it that, as we are rolling the taste of it around in our mouths and throwing our eyes heavenward in rapturous bliss, we can virtually see our own happy quince paste memories materialising. we already know this paste is something we are going to tell our children's children about (it is going to achieve the mythic status of the turkish delight in narnia and the ginger beer and lashings of whipped cream enjoyed by the famous five).

enough dithering: let us tell you the story. karine's quince paste is made according to an old recipe passed through generations of her family and taught her by her very own maman. as a little girl in toulouse, karine can remember snacking on it with petits beurres (french biscuits just made for such things as quince paste) for her afternoon goûter on her way home from school.

karine, who is now all growed up, still loves her quince paste and recommends that adults who are nurturing a snacking inner-child (heh-hem ... that means us) enjoy it with nuts, their preferred cheeses and a warmed red wine. well, we don't need asking twice. pass us that central pinot and point us to the comfiest chair by the fire!

bon appétit! XX

p.s. you can find karine's quince paste on our website (click here to be redirected via the wonders of the internet). it comes wrapped in cellophane and sealed with j herbin wax or a little gold heart and is made from locally grown wanaka quince. miam miam!

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