Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, quince cheese 2. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Quince cheese 2 is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Quince cheese 2 is something which I have loved my whole life.
Quince and quince cheese was popular all over Europe since Medieval times. In Spain they call it 'Membrillo', in Italy 'cotognata' from the Italian word for quince 'mele cotogne' quince apple. It is also known as quince cheese, or quince paste, and it pairs deliciously with cheese.
To get started with this recipe, we have to first prepare a few ingredients. You can have quince cheese 2 using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Quince cheese 2:
- Make ready The quinces you boiled to make quince paste (1250 g quinces)
- Take Sugar
- Make ready 1 little bit of cognac
- Take 1 little bit of vegetable oil for the pan
- Prepare 1 little bit of granulated sugar
The quinces had been cooked and strained for jelly the week The juice and flesh keep well in the fridge for up to two weeks. Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, it is called dulce de membrillo in Spanish, marmelada in Portuguese.
Steps to make Quince cheese 2:
- Use the quinces you have boiled for quince paste or boil 1250 g quinces in a little bit of water until they become tender and then strain them.
- Pass the quinces through the purée machine.
- Measure the quantity of the quince purée in cups and calculate 1/2 cup sugar for each cup quince.
- Place the quince in a pot, let it boil, stirring continuously with a wooden spoon.
- As soon as the paste starts to detach from the walls of the pot the sweet is ready.
- Brush a pan with the oil, empty the paste there, level it using the blade of a knife and let it cool thoroughly.
- Cut it into pieces (lozenge shaped) sprinkle with a little bit of cognac and drizzle with granulated sugar.
This will be saved to your scrapbook. You can also add it to one of your existing cookbooks. Lightly oil the sterilised containers and fill them with the piping-hot quince cheese. A few drops of sunflower oil. Third-fill a large saucepan with water.
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