No... I haven't the above photo uploaded by mistake...probably after reading the title, you had expected to find a very romantic post, hadn't you?
It happens that this week's theme of the Picture This Group is 'Fall Foods'. One of my photos is the image of quince fuit. As I read the comments, I realized that people either don't know the fruit or don't know what we can do with it.
Coincidently, I have this week made marmelada (a Portuguese word that applies exclusively to quince jam) from marmelo, the Portuguese for quince.
Although it sounds like the English word marmalade, it is quite dissimilar in texture, since quince is not citrus and the paste is smoother (no peels go in), cooling to a dense block that you cut with a knife. With marmelada you can dial the sugar up or down of your own accord. You can also cook it longer for more firmness and a darker brown shade.
It's a traditional Portuguese dessert or spread. We usually have a slice of marmelada with cheese (smooth and mild in flavour, similar to Dutch Edam) and this is called Romeo and Juliet.
Marmelada is delicious, believe me, and it keeps very well for up to 2 years!
Marmelada is delicious, believe me, and it keeps very well for up to 2 years!
Recipe
Ingredients
2 pounds of quince fruit peeled, free from seeds and cut into medium sized cubes
2 pounds granulated sugar
1/4 cup water (if needed, all depending on how much moistered your quince fruit is)
Put quince fruit and sugar onto a very large pan over medium-low heat. Stir to coat the quince with the sugar.
Do not walk away from the stove as soon as it starts boiling, This should take about 10 minutes to happen! Then, stir occasionally.
As the quince fruit gets camel colour and beautiful, take the pan off the heat and purée the quince with an electric blender. Pour the purée in bowls.
After it is completely cooled, cover each bowl with parchment paper and store the bowls in a dry place.
Try and enjoy it!
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