Quince pâte de fruits
1 kg of quinces
500 g of sugar or so
Wash and cut the quinces into quarters without removing the skin and seeds. Place in a deep saucepan and cover with cold water just to the level of the fruit. Bring to a boil and cook for about 20 minutes over medium heat.
Once the quinces are cooked, drain the water and let cool a little. Then remove the seeds and the stiff parts. Crush the rest into a smooth puree.
Weigh this puree and return it to the saucepan. Add the same weight of sugar and the lemon juice. Stir the mixture with a wooden spoon and return the pan to the heat. Cook over low heat for about 50 to 60 minutes, stirring regularly. The fruit paste is ready when it begins to pull away from the sides of the pan.
Line a shallow, straight-sided container with cling film. Pour the quince paste into it and distribute evenly. The thickness should be about 2 cm. Let cool and dry for 24 hours. The candies are ready to eat when the paste is no longer sticky.
Cut the quince paste into square pâte de fruits with a sharp, oiled knife. Then coat each candy with sugar. Store in an airtight container.
This recipe can be made with other fruits such as peaches, blueberries, cherries, apples, pears. What is important is to add as much sugar as the weight of the mash. Tender, juicy fruit does not need precooking, they can be mashed as they are, raw.