Quince looks like a cross between an apple and a pear, and because the fruit’s flesh is tart, its delicious when simmered until very tender with a little sugar and a vanilla bean. Once puréed, the rose-colored mixture is reminiscent of an elegant applesauce.
Ingredients and Method:
Cooked whole, peeled quince using one cup sugar and one cup water, and a teaspoon salt.
As I cook in waterless pots, the liquid quantity was just right.
Quince done when soft.
Remove hard bits and core.
Using food processor reduce to a pulp.
Delicious served with yoghurt
It’s such a pretty pink!
Prepared, tried and tested by: Dee Harris
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