The end of year celebrations are fast approaching. Why not embark on an original preparation such as that of fruit paste, with quince for example? I reassure you right away, I tried my luck last year and the result was there. The most important thing is how to dry the quince paste. No worries, we’ll give you a hand. Our preparation advice is here!
What are the benefits of quince?
Quince is a fruit rich in pectin, a type of fiber which has the property of forming a gel by trapping water. Pectin would lower blood cholesterol levels as well as blood sugar. In addition, this fiber would also have the ability to delay gastric emptying and thus promote satiety. It would also be able to form a physical barrier protecting intestinal cells against microbial infection.
Quince is a source of potassium. This is good news: in the body, potassium is used to balance the pH of the blood. Likewise, it stimulates the production of hydrochloric acid by the stomach, thus facilitating digestion. In addition, potassium facilitates muscle contraction and participates in the transmission of nerve impulses. That’s not all: quince has a good copper content. However, copper is necessary for the formation of hemoglobin and collagen in the body. Several copper-containing enzymes also contribute to the body’s defense against free radicals.
Finally, quince is a source of antioxidant vitamin C. Unfortunately, as it is eaten cooked, most of its vitamin C content is destroyed by heat. However, quince also contains phenolic compounds with antioxidant properties. In addition, this little-known fruit would have a real positive effect, like spinach, on the prevention of colon and kidney cancer. Another good reason to consume it.
Let’s say it right away, drying quince paste requires patience and a bit of know-how, even if the recipe isn’t too complicated. Good news: you can keep your dough for a very long time if you follow our advice to the letter. Trust us !
What preparation? Our homemade recipe!
First, you have to cook the quinces. To do this, cut the fruit in 4: remove the hearts and peel them. Then put a little lemon juice so that they do not oxidize. Then, put the quinces in a saucepan and add some skins and hearts enclosed in a sachet. Cover with water and heat until gently boiling. Cook for about 40 minutes, until the quinces are soft. Once the quinces are well drained, blend them with a hand blender, then weigh them. In a saucepan, put the quinces thus mixed as well as the equal quantity of sugar.
Well done, you are on the right track: cook your quince+sugar mixture over medium heat. Remember to mix with a wooden spoon, until the dough dries out. If everything is going well in your kitchen, the dough will gradually color and become more solid. Our trick for sure: your quince paste should look like a block when you scoop it out with a spoon.
To prepare quince paste, you can use an oven. This will reduce the drying time. To do this, spread your dough on an oiled baking sheet and leave to dry in the oven at 65°C for 8 hours. When the dough is dry, unmold it on a board and sprinkle with sugar. Finally, be patient by letting it air dry for another 3 days.
For conservation, put the quince paste in a metal box, in a dry place, taking care to separate each layer with parchment paper to prevent them from sticking together. For each use, cut into squares or diamond shapes. Roll in granulated sugar before tasting. Treat yourself !
Be careful, make sure your quince pastes are very dry. If this is not the case, do not store them in a plastic box. The humidity will melt the pasta. Thus, they would become wetter and moldy quickly. We advise you to leave them in the open air. You can even cook them again if they are not dry enough.
Leave a Comment