| | Ingredients:
* 500 grams of washed, peeled, cored and diced quince (a little
over a pound)
* 400 grams of sugar (2 cups + 2 Tablespoons + 2 teaspoons)
* 1/4 teaspoon orange zest (optional)
* 1/4 teaspoon lemon zest
* 4 eggs
* 150 grams of butter cut into small pieces (2/3 cup or 1 stick + 2
Tablespoons + 1 1/2 teaspoons)
Put whole quinces in a
saucepan, cover with water and simmer them for 5-7 minutes, until they
pear-soft and skin feels wrinkly, to make it easier to peel and core
and chop them.
Place the sugar,
chopped quince and zest in a pot or crockpot/slow cooker and
barely cover with water. Simmer until a
they reach a golden-pink hue. Blend well. Pour
into sterilized bottles. Seal when cold. Store in
Put in a blender and purée,
then immediately add eggs and
*Don't want to make so much at once? Go back to put in a blender and puree and before immediately add eggs
follow these instructions instead:
Put in a blender and puree. Divide into 4 equal portions. Put 3
portions in individual bags and store in the freezer.
To 1/4 of the pureed quince, add 1 beaten egg and 2 Tablespoons + 2
teaspoons of butter chopped into small pieces. Put in the blender and
blend well. Store in the fridge.
For the remaining portions frozen quince puree, thaw and then follow
the above instructions for 1/4 of the pureed quince.
Quince curd can be used as a spread on toast, on plain yogurt or ice
cream, in a baked pastry shell or as a filling between two plain sugar
cookies or vanilla wafers.
Solar Food Dryer by Eben Fodor
without Freezing or Canning by
the gardeners and
farmers of Centre Terre Vivante
Cellaring: Natural Cold Storage of Fruits & Vegetables by Nancy Bubel