Quince is a fruit related to apples and pears and it’s known for its firm flesh and tart flavor when raw. That’s why I always cook it. Not only to preserve it, but also to improve the flavor and texture. Once cooked it develops a fragrant, floral sweetness.
Start by peeling the quinces and cut them in four. Now remove the core. Then cut them in big even chunks. After that transfer them into a pan. In total I had 2300 grams.
Then cut the lemon in half and squeeze all the juice out. Be sure to check for any seeds. Now also add the apple juice, the sugar, the cinnamon sticks and the empty vanilla pods. Now cover the pan with a lid and slowly cook the quince on a medium low heat. It’s going to take some time, but it’s truly worth it!
Once the quince is fully cooked remove the lid and let it cook for another 30 minutes.
Then remove all the spices and blend it till smooth. Use the piping bag to fill your desired mold. Level the top with a pallet knife and let it set in your freezer.
Once completely frozen remove them from the mold and serve them defrosted.
