By Clélia
Ingredients:
- About 2kg (4,4 pounds) of quinces
- 1,5 kg (3.3 pounds) of sugar
- 1,5 liter of water
- 1 cinnamon stick
- 1 lemon juice
©
Adobe Firefly
Steps
- Wash the fruit, remove core and seeds. Cut into pieces.
- Bring 1.5 liter of water to the boil. Add the quinces and the cinnamon stick and boil for 20-25 minutes (or a bit more), until fruit is tender.
- Drain and purée the quinces in a blender. Return quince purée to the stewpot or large saucepan and add the sugar and the vanilla. Cook gently, stirring regularly, until all the sugar has melted. Cooking takes about 15 minutes, until the fruit paste comes away from the pan. Some add gelatine to help the paste set, or a little lemon to refine the taste.
- Roll out the dough on a sheet of parchment paper in one or more shallow dishes. Do not exceed a thickness of about 2 cm, to allow for proper drying.
- Leave to dry for a day or two by a heater (or on the oven at low temperature), then turn the sheets of quince paste over to facilitate drying. Once dry enough, you can cut the dough into sticks, squares or small lozenges. You can roll them in granulated sugar, but you don't have to.
Bon appétit !
©
Adobe Firefly
