- 2 kilo quince
- 2 lemons (juice + zest)
– the exact amount depends on the amount of quince puree you’ll end up with + extra for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- vegetable mill or potato masher
- medium-sized pan
- citrus grater + juicer
- silicone spatula
- square-shaped pan (about 20 by 20 cm – 7.8 inch)
Preparation — 1 hour 15 minutes
RINSE quinces and chop them into pieces. It’s not necessary to peel them or to remove the core first. ADD pieces of quince into a large pan and fill it with water, make sure they’re completely covered. Put a lid on and let it cook for about 45 minutes, or until they’re completely soft.
LINE the square-shaped pan with cling film and set aside.
DRAIN the quinces and create a quince puree. You can use a vegetable mill or potato masher to do this. Because of the peel and cores it’s not as easy as you’re used to, but you’ll end up with a lovely puree so it’s worth it.
Finishing the quince candy — 40 minutes + waiting time
It’s important to know how much quince puree you exactly have, cause you have to add an even amount of sugar to the puree. CREATE lemon zest and juice from the lemons and also ADD it to the puree and sugar in a medium-sized pan. Put it on low heat and let it simmer for about half an hour, make sure to stir occasionally to prevent it from burning.
TRANSFER the hot mixture into the square-shaped pan, make sure the layer isn’t too thick and even the top with a spatula. Let it cool off completely and then cover with a piece of parchment paper. Let it dry for about 3 days in a dry and cool place, such as a basement, before you divide it into candy. You can make squares or triangles, whatever you prefer. COAT the candy with sugar, it’s not only decorative it’s also for texture. Enjoy!