Wash and peel the quince, cut into four pieces and remove the seeds, place the pieces of quince in a bowl with water and the juice of the two lemons.
Ingredients to make quince cream: |
2 lemons the same weight in sugar 2 kg mature quince |
Ingredients to make quince cream:
2. Put a saucepan with water to cook.
3. When the boil breaks add the quince pieces and leave over medium heat, until they are very tender (click with a fork to check that they are soft).
4. Remove a foamy with a pasapurés and crush until reduced to a fine puree (pass twice if necessary).
5. Weigh the already cooked quince puree and put it in a thick bottom saucepan.
6. Add the same weight in sugar and cook over low heat, stirring with a spatula, continuously, so that it does not stick to the bottom.
7. When you take a dark color and start detached from the walls, remove from heat and turn over a glass or crockery container.
8. Cover with greased paper and let stand two or three days in a cool place.
9. past this time unmold, passing a knife through the edges.