A Concentration Of Flavour

I have always enjoyed fruit paste with cheese, but one of my favourite discoveries is how perfectly they match meat dishes too. Making a glaze for roasted meats or individual serves like these [lamb chops](https://www.maggiebeer.com.au/recipes/rack-of-lamb-with-quince-glaze) is a wonderful way to introduce a new level of flavour concentration to your cooking. Simply combine [Quince Paste](https://www.maggiebeer.com.au/products/quince-paste), in this instance, [Verjuice](https://www.maggiebeer.com.au/products/verjuice) and [Extra Virgin Olive Oil](https://www.maggiebeer.com.au/products/extra-virgin-olive-oil) and heat gently on the stove or in the microwave. This becomes a glaze to baste meat with either before it goes in to roast, or after you have pan-fried it and want to caramelise it for a few moments before serving. I find it a great way to use up any leftovers bits of paste that may not be eaten when I’m serving cheese too, you know how I hate waste! -MB