Well, Michel Roux Jr called it quince paste, and it actually looked more like the blocks of quince cheese sold by our suppliers Quince Products Ltd, but I’m using poetic licence here!
In the first of the new series of Food and Drink (BBC2) last Monday, Roux recommended adding a chunk of quince paste when making the gravy for a roast, because, as well as adding depth of flavour, it also gives the gravy a beautiful sheen, adds a little sweetness and acts as a thickener. The recipe he demonstrated was roast pork with roast potatoes and gravy, but I can confirm that a little quince cheese (or jelly or paste) is a superb addition to any gravy, sauce, casserole or bake. Even rinsing out the ’empty’ jar into whatever you’re cooking will give it extra taste and depth.
Can you really afford not to buy some of our quince products at the next market?