Recipe: Pressed Quince Paste (Cajeta de Membrillo) for Arturo

PRESSED QUINCE PASTE (CAJETA DE MEMBRILLO)

[Note: mango paste may be made with this recipe also]

Plan to do this during sunny weather!

Wash fruit and steam until tender (20-30 minutes). Then core and seed AFTER cooking (it is easier then). Grind, skin and all, through finest blade of food chopper [do you call it "food grinder"?]. Measure pulp and add equal amount of sugar.

Mix well. Put in a pot that is easy to handle since you'll be doing a lot of stirring! Cook and stir with a wooden spoon constantly to prevent scorching. When thick enough to see the bottom of the pan clearly when stirring [Yes, that's what it says!], empty it into a shallow pan to cool.

When cold, turn out onto wax paper-covered board, cover with cheesecloth and put into sun for 2 days, turning it around several times to expose all surfaces to the sun so it will keep well. Store covered in a cool, dry place.

Serve with any after-dinner cheese. [In California, my choice would be teleme, but I don't know if you can get that kind. Maybe cream cheese or the Italian mascarpone would be a good choice].

From: Peggy Morrison
Adapetd from source: Elena's Fiesta Recipes by Elena Zelayeta