This quince jelly recipe can be a little more elaborate than others but the result is much finer and richer. The secret is in the touch that white wine and cinnamon give it. Quince jelly can be used in multiple ways such as: in desserts such as pannacottas or tarts, or even in savory dishes such as stews and sauces. However, the best it is is taking it simply accompanied by a good strong cheese.
First, we wash and dry the quinces. With the help of a peeler or knife, peel and chop them, discarding any part in poor condition. We then do the same operation with the apples. We put everything in a casserole and cover it with the sugar and lemon juice. Let sit for eight hours or overnight.
After the rest time, we will see that the fruit has released water. Then we put the casserole on the fire together with the cinnamon stick and, once it starts to boil, add a splash of white wine and let it evaporate. Lower the heat and stir often, with a wooden spoon, to prevent it from sticking and being careful with splashes because it burns a lot.
The quince, little by little, will go undoing and acquiring a nice butane color. When the fruit is soft, we remove the cinnamon stick, pass the blender until leaving a very fine puree and continue cooking for a while longer. We will check the cooking point by placing a wooden spoon in the center of the casserole, when it remains standing, it is at its point.
We remove from the fire and we pour the contents quickly into the containers. Let cool completely, cover with a little baking paper, cover and refrigerate. In this way it will be preserved for many months. It also supports freezing but it’s not really necessary.
Moulinex Quickchef 3-in-1 DD6558 10-speed stand mixer
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Photos | Direct to the palate
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