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quince lemon juice sugar granulated sugar ground nutmeg butter flour sugar quince Marsala wine ground cinnamon
Viewed: 37 - Published at: 2 years agoIngredients
- 2 pounds quince
- lemon juice
- 4 1/8 cups raw sugar
- 4 tablespoons granulated sugar
- ground nutmeg
- 3/4 cup salted butter
- 2 cups flour
- 7 1/8 tablespoons granulated sugar
- 1 cup compote quince
- 1 tablespoon marsala wine
- ground cinnamon
Method
- To prepare the quince compote, wash and dry the quince, peel it, and eliminate the core and seeds. Cut it into wedges and and place it in a deep saucepan. Add the juice of 1 lemon, so it does not turn brown. Add a cup of water and simmer for 15 minutes.
- Drain the quince and put it through a food mill or blend it with a blender in order to obtain a puree.
- Place the quince puree back into the saucepan and add the sugar, heat and slowly bring the mixture to a boil.
- Simmer for 20 minutes, stirring constantly.
- Place the mixture in a baking dish approximately 2 centimeters deep and level the surface with a spatula.
- Let the mixture rest for 3 days in a cool, dry place.
- Cut the compote into squares with a wet knife. Sprinkle with sugar and store in a metal canister.
- To prepare the quince crumble bars, line a baking dish measuring 18 x 18 centimeters with wax paper.
- Combine the flour with the sugar, a pinch of cinnamon, and the Marsala.
- Add the butter, chilled and cut into pieces, and work with the tips of your fingers until the mixture resembles oatmeal.
- Place 3/4 of the crumble mixture in the baking dish and press well.
- Spread the quince compote over the mixture and top with the remaining crumble mixture.
- Bake at 180C for approximately 45 minutes.
- Remove the crumble from the oven, let it cool completely and cut it into bars.