Quince paste
Published by Julia Arman le 25 mars, 2016 - 16:24
Squares of fruit paste, homemade, not too sweet.
Ingredients
- 600g quinces (400ml juice),
- 100g brown sugar,
- 3g agar-agar,
- 1 lemon
Tools
- juice cone
- graduated tip
Recipe
- Wash and brush the quinces to remove the fine down on the skin. Remove the core and seeds.
- Peel the lemon
- Make the quince and lemon juice using the extractor.
- Add the sugar and gelling agent.
- Cook the juice for 20 minutes over high heat in a saucepan much larger than the volume of the puree. Stir frequently.
- As soon as the dough begins to wrinkle clearly and come away from the bottom of the saucepan, it is cooked.
- Pour the contents onto baking paper placed in a ceramic or glass container. Make thin layers, no more than 2 cm. Let the puree dry in shallow silicone molds, in a cool, dry place, in a draft, protected from flies by parchment paper (Drying can take many days, if not weeks)
- Store them in an airtight container and separate the layers with parchment paper.
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