I make a paste from Quince to use as a cookie filling. Peel and core the quince then chop up. Put in a pot over low heat with just enough water to help the fruit cook down. Add sugar to your taste and cook until you’ve got it to the thickness you want. It will become browner as you cook it. I believe the filling will thicken up a little as it cools. You can freeze the paste for future use. The Spanish make a very thick quince paste that they call ‘Membrillo’.
Thanks Jackie. We just got more quince from my sister. Check out the link to Martha Stewart’s seasonal produce pages for other recipes.
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