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Quince paste is a dessert typical of Italian tradition, particularly popular during the autumn season. Made with quinces and sugar, it has a sweet and intense flavor. It is perfect enjoyed on its own or paired with aged cheeses.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Wash the apples, cut them into pieces, and put them on the heat in a saucepan with half a glass of water
Step 2 of 5: When the pulp has broken down, pass it through a sieve, weigh it, and mix it with an equal amount of sugar
Step 3 of 5: Put it back on the heat and cook gently, stirring often, until the purée takes on a uniform pink color and no longer sticks to the spoon
Step 4 of 5: Sprinkle the baking tray with sugar (or grease it with a little oil) and pour in the quince paste, smoothing it with a damp spoon to a thickness of 2 cm; let it dry for a couple of days, protected with gauze
Step 5 of 5: After this time, cut the quince paste into pieces of the shape you like best and store it in tin boxes, separating the layers with wax paper
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In gray: not detected
| Average values | Per serving250 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 397 kJ95 kcal | 159 kJ38 kcal |
| Fat | 0.25 g | 0.1 g |
| of which saturated fatty acids | 0.03 g | 0.01 g |
| Carbohydrates | 15.75 g | 6.3 g |
| of which sugars | 15.75 g | 6.3 g |
| Fibre | 14.75 g | 5.9 g |
| Protein | 0.75 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
