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14 lines
601 B
14 lines
601 B
4 years ago
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Dulce de membrillo
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- core and dice quinces
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- cover in water just high enough to be submerged and bring to boil
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- simmer until soft
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- drain and blend with a stick mixer
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- pass through a pasapure or a fine sieve to remove pieces of skin, leftover cores etc.
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- add 1x as much sugar and mix well
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- keep on low heat, stirring occasionally, for about 3 hours. It becomes thicker and eventually changes color to red.
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I made an orange colored variant with almonds after about 2 hours of cooking.
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The final dulce was not as red as I had hoped, but it's still distinctly redder and has the right taste too.
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