Quince Paste

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Quinces are among the fruits that are rarely consumed fresh.

What makes them so special is their lovely odour once they are cooked.

In Greece, raw quinces are placed into homes and serve as natural

odour killers and room scents.

 

The following recipes is from " A Drizzle of Honey " by D. Gitlitz and

Linda Davidson, New York, 1999

 

 

Quince Paste

 

10 – 12 quinces

Sugar (see Variations)

 

1. Wash the quinces and remove the stems and leaves. Put the fruit in

a large pot and add barely enough water to cover.

Bring to a boil, then cover and simmer until the fruits have become

completely mushy and are falling apart, about an hour.

Turn the heat off, and set the pot aside to cool.

 

2. Carefully run the liquid and fruits through a fruit strainer into

a large pan. Be sure to strain out the seeds and skins.

 

3. Measure the resulting pulp and then put it into a heavy, clean

pan. Add sugar equal to one half the amount of pulp. Stir well. Place

over low heat and simmer gently, stirring often, until the pulp

thickens to a consistency between apple butter and jelly, about 30

minutes.

 

4. Remove from the heat and pour into sterilized jars. Let cool. Seal

tightly. Jars of quince may be stored in the freezer for several

months.

 

Variations:

Add ¼ cup cider vinegar to the water in step 1

 

Instead of using white sugar, use a combination of white and dark

brown sugars or a combination of ¾ white sugar and ¼ honey.

 

Add more sugar for a sweeter paste.

 

Add 2 teaspoons rose water at step 3.

 

Add one or both of the following spices to step 3:

1-teaspoon cinnamon

¼ teaspoon cloves

 

Personal note:

 

I have tried all of the variations. The variation with cinnamon and

cloves gives a lovely, rather Ashkenazic touch to the quinces.

However, I prefer the sugar-honey mixture plus the rosewater.

I will give you a recipe to make your own rosewater.

 

Gabriella