Quince Mash

Our quince tree has fine, big fruits for the first time. 4 big "pears" as those above weight a little more than 1 kilo. I peeled them, removed the core and sliced them in small pieces.

I put them in a glass bowl and added 3/4 dl water. Covered with a silicone lid and then in the microwave for 9 minutes (800W). Then they were mashed and strained through a sieve and put in a pot. Then sugar was added.

I measured the quince mash and took same amount of sugar (1:1) and mixed it in the pot and heated until it boiled. Stir when heating it or it will be burnt. I found it too sweet though, so I microwaved 2 more quinces and mixed it with my first batch. That was fine. So the ratio should be 3 parts quince mash to 2  parts sugar. I added a little Atamon before putting the mash in cleaned glass jars.

The mash can also be used for quince sweets. Then you just have to make a 1 -1½ cm thick even layer of quince mash and dry it  like fruit leather in the oven or at room temperature. Make sure it is dry before rolling it in sugar. Keep dry and airtight when finished.

The quince mash is delicious with cheese but it also goes well with meat.

Danish