More sweets for the 5th Fiesta Friday, however not the easiest recipe! I started experimenting with this recipe 2 years ago, with the help of my mother of course After many failures, I am finally satisfied with this Quince Paste. Quince is a wonderful fruit, hard to the touch but so tender when cooked.
Serves 20 pieces
- 4 quinces
- White granulated sugar
- 1 lemon
- Wash the quinces properly with a brush.
- Cut in four the quinces.
- Remove the seeds from the quinces and set aside the seeds, (it’s very important to keep the seeds they are full of pectin, a natural vegetable gelling agent).
- Rub with half lemon the pieces of quince.
- Put the seeds into a piece of cheesecloth (muslin cloth) and tie.
- In a large cooking pan, add the pieces of quince and put the cheesecloth (muslin cloth) into the bottom of the pan.
- Pour the water, just cover the pieces of quince.
- Cook on a medium heat for 20 minutes (I suggest you poke with a knife a piece of quince), if it’s tender remove from the heat.
- With a skimmer pick up the pieces and put them into a blender.
- Remove the cheesecloth but keep the water of the quinces (you can do jam or marmalade with this water).
- Mix the pieces of quince and set aside.
- Weigh the quince puree and put it in a large cooking pan.
- Add the same weight of sugar than the quince puree.
- Pour the sugar on the top of the quince puree and start to cook on a low heat for 30 minutes.
- Stir continually the puree with a wooden spoon until the quince puree detaches from the pan, becomes thick and amber color.
- Add a baking paper into a deep baking pan.
- Transfer the quince paste into a deep baking pan to have a thick paste of 2 or 3 centimeters.
- The dough should be well spread.
- Cover with a cheesecloth and set aside for 1 week (sometimes more).
- After one week return the paste quince and dry for 2 more days and sprinkle with sugar the top to crystallize the paste.
- When it’s completely dry, cut into a diamond shape or square shape.
This sweet is thick like candy and also delicious with cheese. Keeps very well in a metal box.