The quinces that I was lucky enough to secure from a neighbor have been sitting outside the back door waiting to be put to use. It just never seemed like a good time and I couldn't really decide what to do with them. Because a few of them were beginning to rot, I finally put the excuses aside and made an effort to do something with them. Last night, twelve were converted to
Quince Membrillo.
The basics...
Simmer quince with lemon juice for a long time.
Drain the quince and pass the chunks through a food mill.
Add equal parts (by volume not weight) of sugar to quince mash.
Simmer forever. Stir frequently.
When it has darkened and gurgles as one mass, pour the mixture into a parchment-lined sheet pan.
Allow to cool completely.
Slice two-by-four inch pieces. Separate with parchment paper and keep refrigerated for months or until fully consumed.
Labels: Harvest, Quince, Yummers
