Quince Paste
Le coing… on le regarde toujours un peu de travers au marché en se demandant bien ce qu’on pourrait en faire !!! Bah de la pâte de coings pardi !!! Avec Monsieur c’est devenu le rituel chaque fin d’automne… on achète notre kilo de coings au marché et on se lance dans la fabrication de la pâte de coings maison. Ok je ne vais pas démentir c’est du travail, mieux vaut être deux pour faire sécher la pâte afin de se relayer (il faut aussi avoir de bons bras !). Mais le résultat est tellement bon (et puis on est aussi un peu fier de soi) that our own quince paste is the best in the world (and and) ! And then if you keep the juice and add sugar, you will have the added bonus of quince jelly for the whole winter !
This is a recipe that will delight young and old alike as a snack but also at any time of the day.. Come on, don't be shy, try !
- 1 kg of quince
- 700 g cane sugar
- Rub the quinces with a cloth to remove the fuzz.
- Cut them into coarse pieces without peeling them., put them in a casserole dish and cover with water to the height.
- Let everything cook 20 min and separate the fruit from the cooking water, let them drain well and pass the fruit through a vegetable mill.
- You can keep the cooking water to make wedge jelly (1 liter of juice for 500 g of sugar to cook for 10 min).
- Collect the quince puree and add the sugar then put back in a saucepan to "for sure" dough.
- Spread the dough on a baking sheet covered with parchment paper then leave to dry for several days so that the dough hardens..
- Cut into squares and roll in sugar.
Emilie
