Quince Butter

Try this silky-smooth fruit spread on crusty bread, then top it with thin shavings of Manchego cheese.

Yield: 1 1/3 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 24g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 4mg

Ingredients

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

Preparation

  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.
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