Do not throw away the quince peels, use them in the delicious and ancient recipe for quince

3 ingredients are enough to prepare the quince, an autumn delicacy much loved by adults and children 

Do not throw away the quince peels, use them in the delicious and ancient recipe for quince

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3 ingredients are enough to prepare the quince, an autumn delicacy much loved by adults and children 

There are scents that evoke sweet memories related to one's childhood. For those who grew up in the South, especially in Sicily, the intoxicating smell of quince is one of them. This delicacy made from Quince, with a gelatinous consistency, is in fact one of the traditional autumn sweets, loved by both adults and children.

The recipe has very ancient origins and is still widespread even in countries such as Spain, where it is known as dulce de membrillo. Making it at home is really simple: just three ingredients are enough to prepare a delicious snack! There are also those who combine it with cheeses or serve it as an accompaniment to delicious appetizers. Let's find out how to prepare it at home step by step, without throwing away the quince peels. 


Ingredients 

  • 1 kg of quince
  • 500 gr of brown sugar
  • two lemons 
  • 1 vanilla pod (optional)

Preparation 

First, wash the quinces thoroughly (without peeling them), rubbing and rinsing them under tap water. Put them in a saucepan and cover them halfway with water. Turn on the flame and cook for about forty minutes until they are no longer soft. 


Take out the quince with a ladle, without throwing away the cooking water. Now remove the core and seeds and cut them into small pieces. Place the apple pieces in a blender (or use a hand blender) and blend until a creamy consistency is obtained.

Pour the mixture into the pot together with the cooking water obtained previously, add the sugar, the vanilla pod and the juice of two lemons and stir constantly until the consistency seems thick enough and drier than the classic jam. Remove the vanilla pod. You can do the test by pouring a drop on a saucer. It shouldn't move or slide. Now pour the quince still hot into the molds (for example the ceramic or terracotta ones), slightly moistened with a few drops of water. If you do not have suitable molds available, you can use saucers or the aluminum pan that is used for plumcakes.

Let it rest for about 12 hours in a dry place so that it solidifies. After this time, your quince is ready to be tasted. We suggest you cut it into cubes or strips to offer it. The quince can be kept in the fridge wrapped in cling film for over 3 weeks.


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