Quince Paste (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 2 |
|
Ingredients:
3 pounds quince, peeled, cored and quartered (peels and cores reserved) |
2 cups sugar |
1/4 cup water |
Directions:
1. Wrap quince peels and cores in cheesecloth and tie to secure well. In a saucepan combine bundle of peels along with quinces, sugar and water and cook over medium heat until mixture comes to a simmer. Reduce heat to low and continue to cook until quinces are very soft, about 1 1/2 hours. Remove from heat.
2. Preheat oven to 175 degrees. Discard cheesecloth bundle and transfer cooked quinces to the bowl of a food processor and process until smooth. Transfer mixture to a small baking dish or loaf pan and dry paste in the oven for 15 hours. (This drying procedure can be spread over several days.)
|
|