Quince Sauce

Quince is a hard, aromatic fruit that looks like a lumpy yellow pear or apple. It’s very fragrant but is too sour and firm to eat raw. In this sauce we are going to use the quince paste that most people serve with the cheese platter.

This is a sweet, fruity, with light floral aromatic sauce with a bit of acidity and savoury comes to a balanced finishing sauce.

The idea came from mint sauce, some Australian people serve with the roast lamb meals, something sweet, savoury, and fruity.

For roast whole duck, skip the plum sauce, serve it with quince sauce is healthier with less sugar and calories.

Quince sauce is the next level of the mint and plum sauce, with a bit of foodie status and less sugar.

Developed for roast lamb, roast smoked ham, roast duck, and chicken.

Ingredients

- Brown sauce 300g

- Quince Paste 100g

- Cornflour slurry 1 tablespoon with an equal amount of water

- Butter unsalted 50g

- Water couple of tablespoons if needed.