Quince Paste (Cotognata)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg quinces
- kg fine white sugar
Instructions
- Boil quinces until they split, peel, scrape the pulp, and sieve it.
- Cook the pulp with the sugar, stirring, 7-8 minutes until it falls in shreds; jar as conserve or spread to make paste.
- Dry the spread paste in the sun under a veil, cut into tablets, and optionally glaze both sides with thread-stage sugar syrup.