Quince Puree

Quince Puree

This year we had many quinces so I tried a different thing. Accidentally we left the quinces until they were very ripe. Using the same procedure as the quince jam, but half of the sugar and none of the pectin and only boiling for a short time (not even trying to get it to set). This made a baby food like substance that we intend to add to fruit, use as apple sauce (Germans eat it with potato cakes) or in pies.