Quince Paste

Best of 2007Zorra from 1 x Umrühren and Sandra from Un tocco di Zenzero have invited the food bloggers to introduce their best recipe from 2007.

Difficult, very difficult. I can't choose one: they are all mine and I wouldn't have published them if I didn't like them...


In autumn, I always referred to my all-time-favorite recipe, but I didn't publish it: Quince Paste or Quince Bread.

I love these sweet and delicious little rhombs since I was a child. Before christmas my great-aunt from Munich always sent a parcel with biscuits. Those parcels weren't very large and never contained enough quince paste. Then I vowed: "One day I will make my own! And lots of it!"

Over the years I have tried many variations, but this year I used the traditional recipe again. And these are the best ever and always will be!

The official version says to use all the remains from making quince juice (remaining fruit, peel and core) and still remove every little drop of juice and then mince it thoroughly. This quite dry stuff will be used for quince paste.

Well, since the main thing for me is not making juice as much as possible, but making quince paste, I had it a little easier.

Quince Paste

Source: The recipe of my great-aunt
categories: Quince, Christmas
Servings: 1 recipe

QuittenPaste.jpg

Ingredients:

2kgQuinces
Water
or:
1kgDe-Juiced quince pulp
500gSugar (depending on the amount of pulp)
Sugar, for coating

Preparation:

Rub the quinces to remove the fluff and wash them. Cut into large pieces. Only remove the core, everything else may be used.
Let cook in the steam juicer until no more juice will come out. If you want, you may drain the pulp further letting it sit in a fine sieve or cloth for another day.

Weigh out the remaining quince pulp, put it into a large cooking pot and purée with a hand mixer.
Depending on the pulp's consistency, add about half again the weight in sugar. Boil down on low heat, stirring constantly, until the pulp changes to a dark redbrown paste. This may take 2 or 3 or 4 hours.

Spread the paste 1 cm thick on plates, cover them with paper and put them in a dry place (on top of the kitchen cupboards or in the larder), letting it dry for several weeks. This is the traditional method, but unfortunately this way the paste is in danger of getting mouldy or eaten by tiny moths. So today the quince paste is usually dried by putting it into the stove for some hours with a temperature of 50°C.

This time I mixed both methods: I spread the paste on a baking tray with baking paper. Over the next weeks I put the tray into the stove whenever it had been used and was cooling down. After two weeks the paste had the right consistency: dry on the outside, but still springy when pressed.

Finally cut the paste into little rhombs and roll them in sugar.

Notes:

- Depending on your taste, you may add lemon juice, cinnamon and/or other christmas spices.
- This happened to me some years ago: When the paste gets burned, carefully remove the part which isn't scorched and put it into another cooking pot. Do not stir in the dark stuff: Every time you eat a piece, you'll be annoyed.

FlagGER.png
Print
|Cooking, Baking and Everything|



Trackback URL:
https://corum.twoday.net/stories/quince-paste/modTrackback

User Status

Du bist nicht angemeldet.

Blog Events




Print

Suche




 

Weitere Themen:

Aktuelle Beiträge

sehr sehr
Lecker
timtonne - 4. Okt, 00:44
Lecker
Sieht lecker aus :)
Junggesellenabschied - 15. Dez, 19:43
Pizza der anderen Art?
Also probieren würde ich die Pizza, ob sie mir allerdings...
timtonne - 24. Aug, 20:26
Getestet
Ich hab das Rezept getestet, es lohnt sich, sehr lecker..
Magda (Gast) - 22. Okt, 15:16
Lecker!
Wirklich sehr lecker, das backe ich nochmal beim nächsten...
Magda (Gast) - 6. Jul, 22:41
Was für eine Fantastische...
Mein Mann hat heute Spargel und Rhabarber gekauft ......
larissasTorten - 26. Mai, 22:42
Danke
Danke für das tolle Rezept. es war sehr lecker und...
Anjamayer - 3. Mai, 18:44
Hallo Sus - vielen Dank...
Hallo Sus - vielen Dank für die positive Rückmeldung...
NeonWilderness - 15. Dez, 19:04
Abschied...
Es muss ja mal irgendwann sein... Heute vor 12 Jahren...
Corum - 15. Dez, 15:45
Lecker...
lecker schlecker - nehm ich auch - gerne beide. Wenn...
Urlaubs Reif - 12. Okt, 11:45
Davon nehm' ich auch...
Davon nehm' ich auch gerne welche - den Schnaps könnte...
Barbara-Spielwiese - 11. Okt, 23:24
Marillen-Apfel-Mus
Weil der Liebste ganz gerne mal Apfelmus einfach so...
Corum - 29. Aug, 19:01

Lauter kleine nützliche Banner

Instagram

Das ist jetzt:

Und so sieht's draußen aus:
Und was meint der Bauer dazu?

Und soviele sind vorbeigekommen:

o

Und von dort sind sie gekommen: Locations of visitors to this page

Hier werden große Links ganz klein:
Enter a long URL to make tiny:







Archiv

Dezember 2007
Mo
Di
Mi
Do
Fr
Sa
So
 
 
 
 
 
 1 
 2 
 4 
 5 
 6 
 7 
 8 
 9 
10
12
13
14
15
16
17
18
19
20
21
22
23
25
26
27
29
30
 
 
 
 
 
 
 

More Links & Buttons



  • Ebuzzing - Top Blog - Essen und trinken





  • Blogverzeichnis - Blog Verzeichnis bloggerei.de


  • Blog Top Liste - by TopBlogs.de

  • Köstlich & Konsorten Top Food-Blogs

Status

Online seit 6913 Tagen
Aktualisiert: 04.10.2021, 00:44
Beiträge: 1260

Credits

powered by Antville powered by Helma

sorua enabled
xml version of this page
xml version of this page (with comments)

twoday.net AGB



Aufgeschnappt
Cooking, Baking and Everything
Darmstadt
Die Erforschung des Ichs mit Hilfe des Internets
Getier
Grünfutter
Halt so
Kein Kommentar
Kochen, Backen und Genießen
Lebensweisheiten
Seufz
TV
Unterwegs
Verkehr
Werbung
Profil
Abmelden
Weblog abonnieren