The grandmother quince pasta are sweets resulting from the cooking of quince pulp and sugar often covered with sugar to harden them and prevent them sticking to the fingers.
Fruit of the quince tree, quinces have been known since Antiquity by the Greeks who called them "Cydon's apples". Originally, fruit paste was a method of preserving fruit.
Easy to make, delicious and with a very fragrant flavor, they can be enjoyed throughout the day.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Rest time : 3 days|
|Cooking time : 45 min|
|Total time : 1 h + 3 days (drying)|
|about 75 small fruit jellies, 2,5 cm square|
|1 kg of quinces (or 750 g of pulp)|
|750 g sugar|
|1 / 2 lemon (juice)|
- Wash and cut the quinces into large pieces without removing the skin.
- Keep the heart and the seeds and wrap in a tightly tied muslin.
- Place in a Dutch oven and cover with cold water.
- Bring to a boil over low heat for about 20 to 25 minutes until the pieces are soft (check by pricking with the tip of a knife).
- Drain, remove the muslin containing the hearts and seeds (keep the juice to make jelly) and squeeze the pieces of fruit.
- Weigh the quince puree and add the same weight of sugar.
- In a Dutch oven, combine the pulp and sugar.
- Add the lemon juice and cook over low heat for about 20 minutes, stirring constantly, until the fruit paste thickens and comes off the walls.
- Spread the dough about 1,5 cm thick in a dish lined with baking paper.
- Leave to dry for 3 to 4 days at room temperature.
- Cut out squares 2 to 3 cm apart and sprinkle with sugar.
- Serve and enjoy!
Quote about cooking:
“My philosophy of cooking: A hundred times on the job, hand in your book. "Paul Bocuse