Dulce De Membrillo
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg quince (s)
- 1 kg sugar
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Put the washed and fur freed quinces in a saucepan, cover with water and cook for about 30-40 minutes. You should be soft by now. Remove, let cool, peel off the skin and cut into small pieces without the core.
- Now puree very finely with a hand mixer or in a blender. Add the lemon juice, as well as the sugar (ratio about 80% sugar to 100% puree) and then mix.
- Put everything in a saucepan and simmer on a low heat for about 40 minutes. Stir constantly and thoroughly, preferably with a wooden spoon, so that nothing burns. The mass should be light brown and viscous. If the wooden spoon stops in the mass, then it is correct.
- Fill into glasses or plastic containers and press something down so that there are no air bubbles in the mass. Close with a lid or foil and store in the refrigerator.
- I like to put it in a flat bowl lined with foil, so you can turn the mixture out well and cut it into thin slices.
- Goes well with cheese or in small pieces with salted and roasted almonds. Also for breakfast on rolls & Co.
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