The end of the year celebrations are fast approaching. Why not embark on an original preparation such as fruit puree, with quince for example? I assure 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. Don’t worry, we’ll give you a hand. Our advice is to prepare here!
What are the benefits of quince?
Quince is a fruit rich in pectin, a type of fiber that has the property of forming a gel by trapping water. Pectin lowers cholesterol levels as well as blood sugar. In addition, these fibers will also have the ability to delay gastric emptying and thus promote satiety. It will also be able to form a physical barrier that protects gut cells from microbial infection.
Quince is a source of potassium. This is good news: In the body, potassium is used to balance blood pH. Likewise, it stimulates the production of hydrochloric acid in the stomach, which facilitates digestion. In addition, potassium facilitates muscle contraction and is involved in the transmission of nerve impulses. That’s not all: quince has a good copper content. However, copper is essential for the formation of hemoglobin and collagen in the body. Many copper-containing enzymes also contribute to the body’s defense against free radicals.
Finally, quince is a source of antioxidant vitamin C. Unfortunately, since 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 will have a real positive effect, like spinach, on the prevention of colon and kidney cancer. Another good reason to consume it.
Let’s just say that drying quince paste requires patience and a little knowledge, even if the recipe is not very 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 quince. To do this, cut the fruit into 4: remove the cores and peel them. Then put a little lemon juice so it doesn’t oxidize. Then put the quince in a saucepan and add some skins and hearts in a bag. Cover with water and heat until gently boiling. Cook for 40 minutes, until the quince is tender. Once the quince is well drained, blend it with a hand blender, and then weigh it. In a saucepan, put the quince, mixed in this way, as well as the equal amount of sugar.
Well done, you are on the right track: cook the quince + sugar mixture over medium heat. Remember to mix with a wooden spoon until the dough dries up. If everything is going well in your kitchen, the dough will gradually take color and become firmer. Our trick for sure: Your quince paste should look like a lump when you scoop it up with a spoon.
To prepare quince paste, you can use an oven. This will reduce drying time. To do this, spread the dough on a greased baking sheet and leave to dry in the oven at 65 ° C for 8 hours. When the dough dries, unfold it on a board and sprinkle it with sugar. Finally, be patient by letting them air dry for another 3 days.
To save, place the quince paste in a metal box, in a dry place, taking care to separate each layer with parchment paper to prevent it from sticking to each other. For each use, cut it into squares or diamond shapes. Roll in granulated sugar before tasting. Reward yourself!
Be careful, and make sure the quince pastes are very dry. If not, do not store them in a plastic box. The moisture will thaw the pasta. Consequently, they will quickly become more damp and moldy. We advise you to leave it in the open air. You can even cook it again if it’s not dry enough.