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Recipe: Quince paste




Ingredients 2 kg of quince
1 kg of powdered sugar Preparation



Rub the quinces with a cloth to remove the fuzz that covers them.
Cut quinces into 4, remove the center pieces and peel. Cut quinces into chunks, cover with water and cook them about thirty minutes.
When they are cooked, the quinces are tender.
Drain. (You can keep juice if you want to make jelly!)
Weigh quinces and add 500 grams of sugar per kilo of fruit. Mix and move to the mixer until a smooth paste, then turn to low heat in a mélamgeant wooden spoon, until the pastry is dried out. Cover plate with wax paper and Etalle y quince paste.

Place dough in a dry and fairly warm, then allow to dry the dough for a few days. Once the paste has dried, cut small squares (or use a cookie cutter).

The quince can be stored for several weeks.