Ingredientes para Quince Paste
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Como fazer Quince Paste
- Preheat oven to 350°F (175°C). Line a large baking dish with foil.
- Thoroughly scrub the quinces to remove any fuzz. Pat them completely dry.
- Place the quinces in the prepared baking dish. Cover tightly with foil.
- Roast until the quinces are very tender, about 2 hours. Transfer the pan to a wire rack to cool completely.
- Once cool enough to handle, peel, quarter, and core the quinces.
- Puree the quince pulp in a food processor using as little water as possible (1-2 tbsp max) until completely smooth.
- Force the puree through a fine-mesh sieve into a liquid measuring cup to remove any remaining seeds or fibers. Measure the amount of puree.
- Transfer the measured quince puree to a 3-quart heavy-bottomed saucepan. Add an equal amount of sugar.
- Cook over moderate heat, stirring constantly, until the mixture thickens significantly and begins to pull away from the sides of the pan. This will take about 25-30 minutes. The mixture should be very thick and glossy.
- Lightly oil a 1-quart terrine or similar mold (a square baking dish also works well).
- Pour the quince paste into the prepared mold, smoothing the top with an offset spatula.
- Allow the quince paste to cool completely at room temperature. Then chill in the terrine for at least 4 hours, or preferably overnight, until fully set.
- (Alternative for faster setting): If using a shallow cookie sheet lined with parchment paper, no chilling is necessary, it will set at room temperature.
- Once set, carefully remove the quince paste from the mold.
- Wrap the quince paste tightly in wax paper, then plastic wrap, and store chilled for up to 3 months.
- Slice and serve with Manchego cheese and crackers or your favourite cheese.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
88g
Fat
0g
Carbs
8g
