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Quince Butter

Yield 1 1/3 cups (serving size: 2 tablespoons)
Try this silky-smooth fruit spread on crusty bread, then top it with thin shavings of Manchego cheese.

Ingredients

  • 4 cups water
  • 1 cup sugar
  • 1 1/2 pounds quince, cored, peeled, and quartered
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 92
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 24 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 2 mg
  • calcium 4 mg

How to Make It

  1. Bring water and sugar to a boil; cook 2 minutes. Add quince, and cook over medium-low heat 45 minutes or until very tender. Remove from heat. Remove quince from pan with a slotted spoon, reserving liquid. Place quince in a food processor; process until smooth.

  2. Cook reserved cooking liquid over medium-high heat, without stirring, until candy thermometer registers 234°. Remove from heat; stir in pureed quince and juice. Cool; pour into an airtight container.

  3. Note: Refrigerate in an airtight container up to two months.