 |
| Quince Paste
10 � 12 quinces Sugar (see Variations) 1. Wash the quinces and remove the stems and leaves. Put the fruit in a large pot and add barely enough water to cover. Bring to a boil, then cover and simmer until the fruits have become completely mushy and are falling apart, about an hour. Turn the heat off, and set the pot aside to cool. 2. Carefully run the liquid and fruits through a fruit strainer into a large pan. Be sure to strain out the seeds and skins. 3. Measure the resulting pulp and then put it into a heavy, clean pan. Add sugar equal to one half the amount of pulp. Stir well. Place over low heat and simmer gently, stirring often, until the pulp thickens to a consistency between apple butter and jelly, about 30 minutes. 4. Remove from the heat and pour into sterilized jars. Let cool. Seal tightly. Jars of quince may be stored in the freezer for several months. Variations: 1. Add 1/4 cup cider vinegar to the water in step 1 2. Instead of using white sugar, use a combination of white and dark brown sugars or a combination of ? white sugar and ? honey. 3. Add more sugar for a sweeter paste. 4. Add 2 teaspoons rose water at step 3. 5. Add one or both of the following spices to step 3: 1-teaspoon cinnamon 1/4 teaspoon cloves Source: " A Drizzle of Honey" by D. Gitlitz and Linda Davidson, New York, 1999 Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |