This sweet delicacy from Spain is usually served with chunks of cheese and baguette bread (Burgos cheese), but is also good as a spread.

The preparation of the quince speciality is simple and consists of natural ingredients.

 

Ingredients for the quince speciality

 

1 kg ripe quinces

1 kg sugar, preferably brown sugar

Water

 

Preparation

 

Wash the quinces well, peel and cut into cubes, removing the seeds and the casing with a sharp kitchen knife.ç

Place the quince cubes in a saucepan and cover with water.

Simmer for about 20 minutes, or until the quince cubes are soft.

Strain and place in a blender to turn the quinces into a puree.

Weigh the quince puree and add the same weight of sugar.

Simmer the sugar and quinces together for a further 20 minutes, stirring occasionally.

Now pour the hot mixture into small moulds and leave to cool.

Place the cooled quince puree with the moulds in the fridge, covered with aluminium foil.

 

This speciality is served on a small plate. The moulded quince wedges are served with pieces of cheese and bread.