The Quince Jelly

Categoria > Desserts

Difficulty level 2
Serves 4
The Quince Jelly





Introduction

Towards the end of summer in the countryside in Sicily, especially in the areas of Noto, Caltagirone, Modica and Palazzolo Acreide, but also in the countryside of Catania and Palermo provinces, you can smell a pleasant and typical scent of quinces. They are picked up between the end of summer and the beginning of autumn and used to prepare the delicious typical jelly of quinces, named 'cotognata'. It is an excellent dessert that can be tasted also for breakfast or during a sweet break.

 

 

 


Ingredients

1 kg of quinces pulp in pieces; 1 lemon; 800 g of caster sugar.


Preparation

Put the quinces in a pan and add a lemon, previously washed and chopped; cover with water and cook.
As soon as the fruit gets soft, drain it, remove the lemon and sift it; place the mixture back in the pan add 800 g of sugar for every kg of pulp and cook, while blensing, for approximately one hour.
As soon as the mixture gets thicker, switch off the flame and pour it into a big cake mould or into smaller moulds, slightly humid.
Let it solidify before turning it out and place it in the sun for 2 or 3 days.

Wine pairings: Noto Muscat Wine





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