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For me it is a luxury to be able to show you this dulce o carne de membrillo, especially because I thought that in Italy I would not get the fruit to do it. Luckily the next door neighbor has given me a couple of bags of “mele cotogne” (I think that's what it's called in Italian) and has made a family who loves it happy!
I have been learning about it and apparently here they cook it in a similar way and call it cotognata but that is in southern Italy because in the north it seems that they do not do anything similar.
So, here I am with my Thermomix !, making the quince paste that we will eat in the coming months accompanied with pieces of cheese Parmesan. Of course, I will give my good neighbor a little to try.
I have changed some things with respect to the traditional recipe that we have published and that appears in the Essentials book. In this case it has less sugar and half of it is Brown sugar (thanks Maria for the advice). It also cooks longer. With these last two variations, the quince paste is harder and darker.
Meat or quince paste with brown sugar
A meat or quince paste that will be the perfect accompaniment to a good cheese. Ideal as an aperitif or as a dessert and with a taste… delicious!
Equivalences with TM21
More information - Quince sweet
Hi! And is it done without water and without peeling? How curious! I have always done it in a traditional pot and with water… does it look good without water? Ah! And the weight of the quince is before cleaning it? please answer me info@canninot.cat so you can read the comment also that I will not have web access and I want to do it between today and tomorrow How exciting!
Yes, without water and very clean but without peeling. It's that easy! The weight is after cleaning and removing the center part. Tell me later if you liked it, okay?
Kisses!!
Hello!!! It is the season of the quince, I make quince paste every year since I have Thermomix, I follow the recipe that comes in the book, first I put it in the molds when it cools down I put them in the fridge, after 2 or 3 days I make partitions that I wrap it in transparent paper and put it in the freezer ... sometimes I improvise molds with the milk boxes, it is very easy and cheap.
Sun
And it is also very rich, right? What a good idea to use milk cartons as packaging! Thanks for your comment, Sole.
A kiss!
Hello!!! It is the season of the quince, I make quince paste every year since I have Thermomix, I follow the recipe that comes in the book, first I put it in the molds when it cools down I put them in the fridge, after 2 or 3 days I make partitions that I wrap it in transparent paper and put it in the freezer ... sometimes I improvise molds with the milk boxes, it is very easy and cheap.
Sun