Quince paste membrillate
Quince paste membrillate recipe in the candy category
Recipe ingredients:
- 1 pound quinces, you can also use guavas, mangoes, pineapples, peaches and plums or whatever fruit you prefer
- 2 1/2 cups granulated sugar
Recipe method:
- Line an 8 inch square pan with plastic wrap. Set aside.
- Peel and core the quinces and soak them briefly in salt water, then rinse.
- Soak the cores in 1 1/2 cups water for 2 hours.
- Strain core water through a sieve.
- In a pot, boil quinces in 2 cups fresh water and the strained core water until quinces soften.
- In a blender, grind quinces and sieve them. Set aside.
- Strain reserved liquid. Set aside.
- In a medium pot, boil sugar in 1 cup water to the soft ball stage, 234 degrees F, or until syrup forms a soft ball that flattens when removed from cold water.
- Mix in the sieved quince and the sieved reserved liquid.
- Continue cooking over medium heat until the quince mixture thickens and will not stick to the sides of the pot.
- Test by dropping a little of the mixture on a plate to see if it lifts off when cool.
- Remove from heat and transfer to a mixer bowl.
- Beat with the paddle attachment until the mixture forms a paste.
- Spread the paste evenly onto the square cake pan, taking care not to wrinkle the paper.
- Spread the paste evenly so that no air spaces form when it cools.
- After 24 hours the ate should be a solid cake of jelly.
- With a sharp knife, slice into two 4 x 8 inch rectangles.
- Wrap in plastic wrap and store in an airtight container until ready to serve.
- Slice as you would a block of cheese.
- Try eating this with a slice of cheese, or use in various recipes.
Tags: quince, paste, membrillate, recipe, candy, recipes, cooking