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Ingredients :1200 kg quinces about 3 bur 430g of white sugar 430g cassonade 310g of water 1 filter tea papierPour coat quince paste: extra fine sugar |
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Wash the quinces, the brush to remove lint. Cut into 4 quinces. |
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Remove the seeds. |
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Place the seeds in a paper tea filter. |
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In a saucepan add the water, put the tea bag with the pips, fruits.Faire and cook 20 minutes over medium heat in a covered pan. |
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The quinces are cooked. |
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Remove the skin and central fruit (like a pear) |
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In a large saucepan put the quinces peeled, make them pureed in a blender with the sugar soupe.Ajouter. |
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Cook over low heat about 30 minutes. |
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The dough is ready. |
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Here the color of the quince paste. |
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Pour into a flat plate or very lightly oiled with paper towel. Let dry at least 24H to 48H (it depends on the humidity in your home) then return the quince paste to dry the other side. Then back again until it is completely dry (bit sticky).If your dough does not dry: put in a saucepan with 100g sugar and annealing to dry a little dough. |
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Cut quince pastein bob, then roll in extra fine sugar (more refined than the classic sugar).Store in a closed box. |
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In a slice of bread a taste that reminds me of my childhood. |
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The quince pastean indulgence that leaves the taste with délice.Notons quince paste is one of 13 Desserts of Provence while, remember to prepare for Christmas. |
Quince paste
