You are here

Spanish Quince Paste

Farm.Fares's picture
Ingredients
  Quinces 4 Pound (8 Kilogram)
  Water 1⁄2 Pint (300 Milliliter)
  Sugar 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Castor sugar 2 Tablespoon (To Finish)
Directions

GETTING READY
1. Wash and cut the quinces.
2. Line 3-4 shallow tins with butter or grease proof paper.

MAKING
3. In a large heavy bottom saucepan, combine the quince quarters and water.
4. Place the pan on a low flame and simmer the fruit until it is soft and mushy.
5. Empty the contents of the pan into a large fine mesh sieve and use the back of a wooden spoon to strain the pulp.
6. Measure the pulp and return to a large saucepan.
7. Measure an equal quantity of sugar and add it to the pulp.
8. Place the pan on a low flame and stir the puree until the sugar dissolves.
9. Simmer the puree, stirring often, until it becomes thick and viscous.
10. Pour into the prepared tins.
11. Allow the puree to dry by leaving the tins in a warm dry place for 3-4 days.

FINALIZING
12. Invert the tins and peel of the paper. Cut the paste into squares and dredge generously with castor sugar.
13. Store in airtight containers lined with butter paper. You could layer the squared between sheets on grease proof paper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Snack, Fruit Dessert
Method: 
Boiled
Dish: 
Candy
Interest: 
Holiday
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
20

Rate It

Your rating: None
4.159375
Average: 4.2 (16 votes)