Quince pate

1 serving


Rinse the ripe quince, peel and slice, removing the core. Put in a saucepan, pour water so that the latter covers the fruit. Wrap the carved core in gauze, put in a dish and cook with the slices. When the quince is softened and the liquid is almost evaporated, wipe the mass through a sieve or pass through a meat grinder, removing the gauze with the cores. Add sugar to the resulting puree and cook, stirring continuously, to the desired density. Pour the ready-made pate into enameled baking trays wetted with water and stand for 2 days, then remove the pate, lay a piece of dry fabric and dry.