Quince bacon

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the quinces, rub dry and quarter them. Remove core, stem and flower attachment. Cut quarter into pieces.

2. 2

   Put quinces in a large pot and cover with water. Simmer at low heat for 45 minutes. Pour the quinces into a large sieve, collect the juice and drain them (the juice will later be jellied with the same amount of sugar).

3. 3

   Chop the quinces in the blender. Put the puree and sugar back into the pot and boil down while stirring until a thick, firm mash is formed. Rinse the moulds (possibly a small box or an empty ice cream bowl to dry in the air) with water and line them with baking paper, preferably without wrinkles. Pour in quince puree and smooth it down.

4. 4

   Either leave to dry for a few days in a dry, warm place or in the oven (electric cooker: 75°C/ circulating air: 50°C/ gas: level 1) for four hours. Cut quince bread into slices and store in tin cans or porcelain containers (keeps for several months). Serve with quince bread Tetilla cheese, Serrano ham and pimentos