Content
- Culminate quince: practical tips for sweet success
- Remove Bitter Fluff
- Following steps:
- Awake without gelling agent
- Shelf life with aromatic highlight
- Ice cold alternative
- Tips & Tricks
Culminate quince: practical tips for sweet success
Native quinces are digestible only after careful processing. With the help of our tips, the preparation of well-cooked delicacies succeeds in an instant. Be inspired by vitamins.
Previous article Quiting storage made easy: That you should keep in mindRemove Bitter Fluff
In the first step you solve with a soft cloth the fluff. The entire surface of the quince is covered with this. It contains many bitter substances. Therefore, these are to be removed for processing.
Following steps:
Quinces are suitable for making jellies, jams, confectionery or juices. To prevent the chopped pieces from turning brown, sprinkle them with a little lemon juice. This gives the final product a wonderfully fresh taste.
Awake without gelling agent
In addition to valuable vitamins, quinces contain a considerable amount of pectin. Due to this, the use of gelling agent can be dispensed with. Fruit and sugar are processed at a ratio of 1: 1 to jam. The cooking time may be extended by a few minutes, as the pectin dissolves slowly.
If necessary, add a little pectin after the gelling test.
Shelf life with aromatic highlight
After preserving, tasty variations last for about a year. Over time, the aroma of the strong-tasting fruit refines.
Ice cold alternative
If some quince are no longer ready to be awakened, you can safely keep them frozen for about a year. For this purpose clean, peel and core the fruits. Afterwards enjoy a quick dip in boiling water (blanch).
Stow them in practical freezer bags or special cans. Depending on requirements, new products can always be conjured up in this way. As a basis for ice cream specialties quinces are just as good.
Tips & Tricks
When processing the fruits, make sure that the cores are not damaged. These contain toxic hydrocyanic acid.
FT