Quince Paste

Recipe Ingredients

3 lbs	1362g / 48oz	Quince - peeled, cored,
		And quartered (peels and cores reserved)
2 cups	396g / 13oz	Sugar
1/4 cup	59ml	Water

Recipe Instructions

Wrap quince peels and cores in cheesecloth and tie to secure well. In a saucepan combine bundle of peels along with quinces, sugar and water and cook over medium heat until mixture comes to a simmer. Reduce heat to low and continue to cook until quinces are very soft, about 1 1/2 hours. Remove from heat.

Preheat oven to 175 degrees. Discard cheesecloth bundle and transfer cooked quinces to the bowl of a food processor and process until smooth. Transfer mixture to a small baking dish or loaf pan and dry paste in the oven for 15 hours. (This drying procedure can be spread over several days.)

This recipe yields 2 to 3 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A37) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.