rons of new bread and stuff

2020-11-24 00:29:05 +01:00
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+Dulce de membrillo
+
+- core and dice quinces
+- cover in water just high enough to be submerged and bring to boil
+- simmer until soft
+- drain and blend with a stick mixer
+- pass through a pasapure or a fine sieve to remove pieces of skin, leftover cores etc.
+- add 1x as much sugar and mix well
+- keep on low heat, stirring occasionally, for about 3 hours. It becomes thicker and eventually changes color to red.
+
+I made an orange colored variant with almonds after about 2 hours of cooking. 
+
+The final dulce was not as red as I had hoped, but it's still distinctly redder and has the right taste too.