QUINCE PASTE OR MEMBRILLO
Ingredients
1kg quinces, peeled and cored
500g sugar (approx)
500g sugar (approx)
Method
Cut the quinces into chunks, cover with water, and place into a large sauce pan.
Cook until the quince is very tender (50 minutes).
Drain and add the sugar, stir to dissolve and cook very gently until thick and pulpy (1-2 hours).
Cool and store in a clean container in the fridge.
Cook until the quince is very tender (50 minutes).
Drain and add the sugar, stir to dissolve and cook very gently until thick and pulpy (1-2 hours).
Cool and store in a clean container in the fridge.
Comments
Thanks to ROSEDALE ORCHARDS for the quinces, and for supporting the demonstration