Prep
10 minCook
30 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1,8 kilos quinces, fresh | |
| 1,1 kilo granulated sugar |
| 1. | Wash and peel the quince. Cut into 4 pieces and remove the seeds and the tough parts of flesh. Reserve peels and seeds and put them in a piece of cheesecloth. |
| 2. | Put the pieces of quince and the cheesecloth in a pot full of water. Boil for 15 minutes, until the fruit softens. Pierce them with a fork to see if they are soft. |
| 3. | Drain and reserve their juice. You can boil the juice and make a very aromatic quince jelly. |
| 4. | Mash the pieces of quince with a potato masher or in a food processor. Add the sugar. |
| 5. | Put the puree back in the pot and cook over medium to low heat for a few minutes. Stir with a wooden spoon until the mixture thickens. |
| 6. | Be careful while boiling because the mixture is very hot and can burn you if it splatters. |
| 7. | At this point you can choose to make quince jam or quince cheese. Quince cheese, also known as dulce de membrillo, is a sweet, thick, jelly made of the pulp of the quince fruit. |
| 8. | If you want to make jam, remove from heat once the mixture thickens. |
| 9. | If you want to make quince cheese, continue cooking to make an even thicker mixture. Transfer mixture to a small baking pan lined with parchment paper. Spread evenly and allow to cool and dry. |
| 10. | When dry, cut into pieces. Put some sugar in a small plate. Coat each piece in sugar on all sides. |
Leave a Reply