Autumn – Quinces
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,600 quince (s)
- 380 g suar
- 3 lemongrass stalks
- 2 onions)
- 2 teaspoons curry paste
- 5 small chilli pepper (s), fresh
- 2 teaspoons salt
- 4 slices ginger, fresh
- 280 g leek
- 800 ml water
- Apple cider vinegar, a good shot
- 2 teaspoons coriander powder
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Wash and brush quinces. Remove the cores and core housing, this is best done with a ceramic knife. Quinces are very tough!
- Dice and place in a large saucepan. Score and add lemongrass. Cut the ginger slices into small pieces, remove the seeds from the chili peppers and also cut into small pieces. Add all ingredients to the quince. Let everything simmer gently for about 45 minutes.
- Remove lemongrass. Process everything into a mousse with the magic wand. Season again to taste, possibly adding some runny lemon.
- Immediately pour the mousse into jars rinsed with hot water and close (turn jars upside down).
- I hand z. For example: filled potato pancakes (with feta cheese), the mousse, a fresh green salad, ciabatta and a dry red wine.
- I promise the guests won`t stop eating, or so it was for me. Could hardly leave the kitchen. But be careful, the mousse is very hot !!! The amount makes about 7 normal jam jars.
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