Directions
1Preheat the oven to about 300 F.
2Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer
3When cooled peel and cut the quinces into quarters removing the seeds
4Rub the flesh through a sieve or puree in a food processor.
5Weigh the pulp, weigh out equal amount of sugar.
6Put the sugar and lemon juice into a heavy based pan with about 150 ml of water
7Bring to a boil, then gently simmer, stirring constantly until sugar dissolved
8Add the quince pulp and cook over very low heat for 45- 60 minutes, stirring with a wooden spoon, until the paste thickens and leaves the sides of the pan
9Spread the mixture evenly into a shallow baking sheet lined with wax paper
10Dry the paste for 1-2 hrs in a low oven 125 F
11Cut the paste into small squares dredge in superfine sugar and with chopped nuts.
12Store between sheets of foil in an airtight container. Makes 25-30 pieces.
0 Reviews
