The following recipe came from my maternal grandmother, who was raised in the Sephardic Jewish community of Izmir. The making of jams, confitures and sweets was an important part of every household, and the guests were greeted with an assortment of small plates of these delicacies, along with coffee. Continue reading
As I’ve found some beautiful quince at the store, I’ve decided to make the following tasty treats once again.
Since the recipe was posted in the early days of the blog, I thought it would be good to re-post it, for those of you who might have missed it. I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe.
As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste.
These lovely sweets are a type of Pate de Fruit, which is the French term for small squares made of reduced fruit juices thickened with gelatin. The difference is that here I rely only on the pectin in the quince to thicken the mixture and no gelatine is added.
As I use unpeeled and coarsely chopped quince for the paste, the result is on the rustic side, which I personally like. Using the unpeeled fruit also helps with getting an all-natural beautiful pinkish-orange color. The color develops while cooking and deepens as the paste dries out.
The origin of the dish is Sephardic, and the recipe I’m using here is based on my grandmother’s recipe for “Dulce de Bimbrio”, a Ladino term for…
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