2 hrs 30 mins
Quince paste is similar to a fruit leather, only a bit thicker. It's traditionally served in Spain with a slice of manchego cheese. I like this method of preparation, which I find easier than peeling and coring prior to cooking. I've modified this a bit from the original, found on epicurious.com . Prep time does not include chilling.
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- 1Preheat oven to 350 deg. and line a baking dish with foil.
- 2Scrub fuzz off the quinces and pat dry. Place in pan, cover with foil, and roast until tender, about 2 hours Transfer pan to rack. When quices are cool enough to handle, peel, quarter and core them. (A melon baller is very useful for coring, and I find that you can scoop the flesh with a spoon).
- 3Puree pulp in food processor with as little water as possible until smooth. Force through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer to a 3-qt. heavy saucepan and add an equivalent amount of sugar.
- 4Cook quice puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour into a lightly oiled 1 quart terrine, smoothing top with an offset spatula, and cool. (Alternatively, pour onto a lightly oiled cookie pan and spread out to about 1/4 inches thickness and let cool).
- 5Chill puree in terrine until set, about 4 hours. Puree in cookie pan will set without chilling. Remove from pan.
- 6Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.
- 7Slice paste and serve with cheese and crackers.
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Nutritional Facts for Quince Paste
Serving Size: 1 (45 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 97.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.8 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 0.3 g
- Sugars 22.2 g
- Protein 0.0 g