Quince Pate de Fruit
I still have time to write one last post before going to bed tonight 
Tomorrow, my family and I are heading to Seaside beach for a little R & R until Saturday. I’m off from work for a week, my son’s off from school and hubby had a 3-day off; finally this year we all had the same day off during Thanksgiving weekend.
I just want to post my quince pate de fruit that I made this weekend. Pheww…those quinces were finally made into something. I kept postponing making them that in the end I started to panic thinking that I might to throw out all of them. But, those fruits are very hardy! I read that you can keep them in refrigerator for 2 months!
Anyway, those pate de fruit are delicious and irressistible. Obviously they were not hard to make, but you have to keep eye on them and to stir them frequently. I got the recipe from here, and her picture of quince pate de fruit was the same color as mine. Why is it that when I look at other people’s blogs, the quince paste turn into brilliant red? I’m referring to a membrillo recipe, which basically has the same ingredients as the quince pate de fruit. My quince just gave up before it turned to red 
All I could coax from it was orange-colored paste. Just look at Elise’s membrillo, isn’t it gorgeous?
I won’t be defeated that easily though. I will attack these quinces again once I got back from my little R & R. Especially since I freeze leftover quinces But for now, enjoy these pate de fruit and have a wonderful Thanksgiving day!
Quince Pate de Fruit
3 lbs. quinces, peeled, cored, and diced
3 cups water
2 cups sugar, plus more for dusting
Juice of one lemon
Bring quinces to a boil in the water until they are very soft. Pass through a mill or sieve (I actually pureed them in food processor).
Add sugar to puree and simmer on medium heat, stirring constantly. The mixture will thicken and bubble a lot. Cook until it can be mounded up in a pile, about 45 minutes (I cooked until about 75 minutes).
Add lemon juice and pour onto an oiled piece of parchment paper in a tray. Smooth out to 1/4" thick. Let cool. Reverse it onto a new piece of parchment paper and let dry overnight (I let mine dried for 2 days). Cut into squares and toss in sugar. Store in an airtight container.
Source: adapted from Endless Banquet
This is a nice treat!
it is
Comment by Mrs Ergül — November 27, 2008 @ 12:28 am
wah keliatannya doable neh liz…happy thanksgiving yah!
iya, gampang koq bikinnya…thanks ya!
Comment by rita — November 27, 2008 @ 12:45 am