A very sweet caloric bomb: the Quince jelly. Is’ a sweet simple, which is made with quinces in Spain and generally in southern Italy. The recipe for quince has only three basic ingredients, Quince, lemon and sugar, but you can spice up at will, for example with a little’ cinnamon or vanilla. The whole procedure can look, literally step by step, also in video recipe for Quince jelly on my You Tube Channel (find the video in the oven to the post and I remind you that my You Tube Channel You can also subscribe to stay updated). The quince has varying degrees of maturation, for example, in the Aeolian Islands it eats hard, almost dry, chewy, sweet and concentrated. I like the quince tough, but not hard. Useless, practically, give you the doses: the only rule is that sugar should be in equal amount of fruits. I made two pounds of quinces and I got 12 small cookie cutters. I anticipate that the only effort, not just, you wipe the quinces, especially from hard parts that enclose the seeds. For the rest, make the quince is easy.
The quince lasts a long time: I like soda but fresh, eaten the day after preparation, but more is to air and dry and, becoming dehydrated, it becomes sweet and concentrated. With each passing week, It hardens almost like candy and you just have to suck. A delight. If you want to try some other recipe with quinces, I suggest soup spiced quince or the tart with quince and chocolate. And of course have a look at all my SICILIAN RECIPES. Have a good day.
THE COTOGNATA (Sicilian recipe)Print This
- 1 kilo of Quince (I mean a pound NET, then puree already obtained)
- 1 kg of sugar
- the juice of a lemon
The doses of this recipe are cotognata for 12 stencils portions or for a single mold not too big. To prepare the quince, Wash the quinces, Peel and split them in half (use a big knife and put quinces on a schedule, otherwise you risk to get hurt). Then ripping them apart, not too small, and remove the seeds and the Woody parts of the enclosing. Fill a large pot and put it on the fire: When it is boiling, combine the apples and cook until they hold. It will take about 30 minutes. Put them in a colander and let cool.
Pass the quinces to masher, until you have a smooth puree, or you can blend with hand mixer and then sieve to eliminate any residual hard part. Weigh the purée to make sure the amount of sugar, that must be equal to the weight of quinces. Put the puree for quince jelly in a saucepan with the sugar and lemon juice and cook over low heat, stirring constantly because it tends to stick, for at least 30 minutes. As the cook quince, you will see that the puree becomes darker and polishes.
Once the quince is ready, wetting with cold water stencils (ideal are those of earthenware, but it is also fine those non-stick or even aluminum ones), fill them with Quince, level the surface and let cool. The Quince must breathe, then keep it in a well-ventilated (better if exposed to the Sun) covered with a retina. More is going to air and sun and the quince paste dries and becomes hard: you decide how you like it, if you love the quince hard or the softer. Maybe potrest3e try it in different degrees of drying, to decide which one you like best. Bon appétit!