- Quince - 1 Kilogram
- Sugar - 500 Grams
To start with my quince, let it dry. We cut each fruit into 4 parts, put it into a baking dish, cover it with a foil sheet. We put in the oven preheated to 170 degrees and bake until ready - depending on the size of the fruit, it will take 50-60 minutes. We take the quince from the oven, remove the cores and put it in the bowl for the blender along with the peel. Using a blender, grind to a smooth smoothie. We take a thick-walled sauté pan, lay out puree from quince and sugar. Cook on low heat, stirring, until it thickens. When the mass will easily peel off from the walls, remove it from the fire and stop for a few more minutes. The mass should tastily smell and acquire a bright amber hue. We take heat-resistant utensils, waxed paper on the bottom of the stela, and we spread on it a 3-4 cm layer of puree from quince and sugar. We put it in a dry place and leave it for the night. Next morning we put these same forms in a very slightly heated (50-60 degrees) oven for 2-3 hours, so that the mashed potatoes thickened and hardened. From time to time, somewhere in 40 minutes, we turn over the layers of pate. Then we take out the pate, cut it into briquettes of the right size and shape, wrap it in wax paper and leave it in a cool place for a couple of days. Then pate from quince can be put in empty and dry jars, twist, and the pate can be stored in this form up to 6 months.
Servings: 5-6