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Quince Paste also known as 'Dulce de membrillo' in Spanish is a delicacy eaten with a slice of cheese but I eat it with crackers and fresh fruit.
2 kg quinces
1/2 cup (125ml) water
sugar, as required, see method
- Peel and core the quinces. Roughly cut the fruit flesh and place into a heavy bottomed saucepan with the water. Bring to the boil and reduce the heat to a simmer. Cover and simmer for 30 minutes.
- At the end of the cooking time you should have a thick pulp remaining. Puree in a blender or strain through a sieve so that it has a finer consistency.
- Weigh the puree and add 250g sugar for every 500g puree. Add both to the saucepan and simmer for 45 minutes uncovered.
- Pour the mixture into a square baking tin about 2.5cm deep and allow to cool.
- When it's completely cool cut into rectangles. Wrap in baking paper and store in a container.
Thanks KevinW! The recipe has been fixed.
- 22 May 2013
The recipe listed should be read in the following order. 3,1,4,5,2.
The resulting firm jell on water biscuit and topped with cheese, tasty or blue - absolutely
- 21 May 2013
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