Peel, core, and quarter the Quince. Place in a large pot and cover with Water.
Bring to a boil, then reduce heat and simmer until the quince is very tender, about 75-105 minutes. Add more water if needed to prevent sticking.
Drain the quince, reserving about 1/2 cup of the cooking liquid. Place the cooked quince in a food processor or blender.
Add the Turbinado Sugar, Lemon Juice, Cinnamon, and Cloves to the quince. Blend until smooth. If the mixture is too thick, add a little of the reserved cooking liquid.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Bake at 300°F (150°C) for 75-105 minutes, or until set and slightly firm to the touch. The paste will firm up further as it cools.
Let cool completely before cutting into squares or desired shapes.
Ingredients
1
2 pounds900 gQuince-firm, ripe
1 1/2 cups300 gTurbinado Sugar
1 cup240 mLWater
1 tbsp15 mLLemon Juice-freshly squeezed
1/4 tsp1.25 mLGround Cinnamon
1/8 tsp0.625 mLGround Cloves
Equipment
Large pot
Food processor or blender
8x8 inch baking dish
Parchment paper
Instructions
Peel, core, and quarter the Quince. Place in a large pot and cover with Water.
Bring to a boil, then reduce heat and simmer until the quince is very tender, about 75-105 minutes. Add more water if needed to prevent sticking.
Drain the quince, reserving about 1/2 cup of the cooking liquid. Place the cooked quince in a food processor or blender.
Add the Turbinado Sugar, Lemon Juice, Cinnamon, and Cloves to the quince. Blend until smooth. If the mixture is too thick, add a little of the reserved cooking liquid.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Bake at 300°F (150°C) for 75-105 minutes, or until set and slightly firm to the touch. The paste will firm up further as it cools.
Let cool completely before cutting into squares or desired shapes.
Comments