Firm Quince Paste
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g quinces
- g fine white sugar
- water
Instructions
- Boil the sugar with half a glass of water into a syrup and set aside.
- Cook thinly sliced peeled quinces with a glass of water, covered, mashing often, until tender.
- Add the sugar syrup and boil uncovered, stirring, until the paste falls in shreds from the spoon.