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Quince paste

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Spirits
  2. Apple
  3. Quince
  4. Plums
  5. Cut
  6. a handful sugar
  7. Apricot

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cook and strain the quince through fine sieve.
  2. Put this purée in a basin with sugar at the proportion of 1 1/2 lb.
  3. per pound purée of quince.
  4. Long cooking of all until that the bottom of basin is seen, without being attached (it is better to cook too long than not enough).
  5. Then put a handful sugar in powder on the marble, pour over the quince paste, spread a regular thickness.
  6. Let it get cold.
  7. Cut in pieces, roll them in crystallized sugar and let them dry before enclosing them in a box kept in a dry place.
  8. Fruits pastes The fruit pastes are sold in the trade and are generally made with apple or apricot paste, coloured, acidulous and perfumed with spirits according to the indicated taste.
  9. They can also be prepared at home principally with apricots and plums, but it is not possible to obtain such perfect products than those found in trade.
  10. Make a purée of raw fruits with superior weight of sugar and reduce it on fire as stated for the quinces.

Plating

Cookware for this recipe

  • Blender
  • Chef's knife
  • Sieve