Quince pate de fruit - Dulce de membrillo
The quince is one of my favourite autumn fruit. I love it in savoury dishes, like Pork fillet with quince, cheddar cheese and sage or in preserves, like Quince jam, or Quince confiture. My least favourite way to eat it so far was pate de fruit as it would be either too sweet, or too sticky. And it took me quite a while to work out the recipe, which would be just perfect.
The passion fruit gives a wonderful aroma and perfectly balances the sweetness of the quince. You can leave the puree to set at room temperature, without the oven. In this case sprinkle the puree in the tray with the sugar and leave for 2-3 days. The amount of sugar could be different, it depends on the sweetness of the quince and your taste. The traditional proportion is 1:1, 1 kilo of sugar per each kilo of the puree, though some recipes call for less sugar. Step-by-step pictures are posted on forum.
Pickles and preserves