Quince paste is one of the delicacies for which each woman in my family prides to have the best recipe. For me my Auntie was always the winner. The criteria for best quince paste are simple: translucent and pale yellow paste. As you can see I am not there yet!...
The quince has a green/yellow color and a very delicate fragrance. I don’t know any other way to eat it other than sweet in marmalade, jam or jellied like in this recipe.
Sorry I forgot to take a picture of the fruit before cooking it, but you can google it and you will find a lot of pictures.
Ingredients
3 quinces
1-1/3 cup sugar
2 tablespoons lemon juice
Directions
- Wash the quinces and scrub with paper towel. Remove any stems.
- Steam until soft. I steamed mine in a pressure cooker for 35 minutes. Let the quincies cool a little bit then peel, remove the seeds and any fibrous parts. It’s preferable to do it while they are still warm.
- Weigh, then puree in a blender or hand mixer.
- Use the same weight in sugar (around 1-1/3 cup).
- Combine the pureed fruits, sugar and lemon juice in a saucepan.
- Stir continuously until the until the sugar is dissolved and the paste comes off the sides of the saucepan.
- Pour in a shallow dish (1/2 inch or so) and leave it to dry for few days in a dry area. After one week it should be dry enough.
- Cut into pieces the size and shape you want and roll in granulated sugar.
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