Friday, November 24, 2006


Quince Paste
The other day Mary, my soon to be sister in law, gave us a big bag of Cotogna. Antonello’s mother then searched in her cupboards to find her grandmothers molds, and we went to work. Cotognata
is a thick paste that people enjoy spread on bread. Once the mold is completely dry, it will conserve for months.

2 kilos of cotogna (quince)
3-5 lemons sliced –
• we learned from the bakers wife that the more lemons you use the brighter color the paste will become. Usually, the paste becomes dark, but after trying her advice, our Cotognata became a beautiful golden colour.
1 kilo of sugar

In a large pot add the cotogna, lemon slices, and fill with water. Cook until tender, about 30 minutes. Drain, discarding the lemon slices.
Core the cotogna and pass them through a food mill. Place the puree back in the pot and add the sugar. Bring the mixture to a boil. ( You may add juice of a lemon if the mixture it too dry.)
Reduce the heat and simmer, stirring constantly. Cook until the puree is very stiff and shiny, about one hour.
Wet the molds and pour the puree into them, and leave to dry for 4-5 days. When the paste pulls away from the sides of the mold, unmold and invert to dry the other side. Dry in a cool place for one month then wrap in wax paper after that.

Mario enjoys the first serving of Cotognata on bread!

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