QUINCE PASTA – MAMBRILLO
Don’t worry about how many quince you have. The recipe is based on proportions, so whether you have two quince or 27, this will work. I used three grapefruit-sized quince to make one 8”x8”x1” sheet of quince paste.
Quince
Sugar
Vanilla beans, split (use about 1 bean for every 4-5 quince, but feel free to use more or less)
Lemon Juice
Rind of 1 lemon, in strips.
Water
Wash and scrub your quince thoroughly, being sure to remove all of the fuzz. Quarter and core, but don’t peel. Place in a large pot and cover with water until it comes up about one inch above the fruit. Add the lemon peel and vanilla beans.
Let boil for approximately one hour or until the quince are fork-tender.
Remove from heat and use a slotted spoon to remove the quince to a bowl. Pour out the the water you boiled the quince in and reserve.
Use a spoon or your fingers to remove the peel from the quince (UPDATE: if desired; I just leave it in now and find that it cooks down completely). Add these to the reserved quince water. (You won’t need this for the membrillo paste, but you will if you plan on making my still-to-come Quince Ice Cream recipe!)
Now use a food mill or hand blender to completely puree the cooked quince.
Use measuring cups to measure the pureed quince and then mix this with equal amounts of sugar. For example, if you have 3.5 cups of puree, mix with 3.5 cups of sugar. Add one teaspoon of lemon juice for each cup of puree. Scrape out the seeds from the boiled vanilla beans and add. Mix well and return to the pot.
Place over medium heat, cover, and let simmer for 2 to 3 hours, stirring frequently to keep from burning. I’ve found that a splatter guard or a sheet of foil poked with holes is really helpful here to keep the hot fruit from burning your arms or getting all over your stove. The paste will be ready once it has thickened, has turned a deep ruby or wine color, and takes on the fragrance of a mulled cider.
Line a baking dish with parchment paper (the size is determined by how much paste you have) and butter well. Pour the paste into the dish and use a spatula to smooth the top.
You have two options here. You can either cover the paste with a second layer of parchment paper and then refrigerate it overnight, or you can let it dry out in the oven a bit longer. The latter results in a thicker paste with a deeper color, but both come out lovely.
The oven method:
Place into a warm oven (about 200 degrees) with the fan on if you have one or with the open door open just a crack. Let dry for 2 hours in the oven, then pull out and invert onto a baking sheet. Peel off the layer of parchment and let cool completely.
Once cool and dry, wrap in parchment and foil and keep in the fridge. This will keep well for at least one year.
Resep vanaf alwaysorderdessert com
http://www.alwaysorderdessert.com/2008/11/how-to-make-homemade-membrillo-quince.html
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