понедељак, 25. април 2016.

Kitnikez od dunja * Quince paste



Scroll down for Recipe in English

Ova poslastica je možda kod nas pala u zaborav ali ovde gde ja živim je sir od dunja , sto bi bio prevod ove poslastice od  nemačkog naziva Quittenkaese, vrlo uobičajen kao i žele od dunja iako ih ovde nema baš u velikoj količini. Ja imam jedno drvo i kako moja Gvozdena sa bloga U mom Loncu kaže to nisu dunje, to su dunjci.  Verujte u ukusu nema nikakve razlike.

Kako se dunje vrlo sporo kuvaju, ja sam završni deo radila u onom loncu za sporo kuvanje, što zahteva mešanje samo svakih 30 minuta, a ne konstantno. Mogu se dodati i orasi, koje ja nisam tog momenta imala.

Sastojci
1 kg dunja
600g šećera
1 Kašika soka od limuna
1 kašičica vanile


Priprema

Dunje oljuštimo i isečemo na kocke
Prvo sa šećerom vanilom i sokom od limuna prokuvamo oko 20 minuta u loncu.



Zatim stavimo u lonac za polako kuvanje i krčkamo , mešajući svakih 30tak minuta još 2 sata



Kad je smesa ukuvana , dobićete čvrst pire. Ostavite u loncu još nekih 45 minuta .

Stavite u manje kalupe , pa  ostavite preko noći da se potpuno sčvrsne.



Čuvajte u frižideru


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Quince Paste



Very old recipe which was quite popular in my home country but somehow was forgotten , although still made at home , some of homes. 
Here in New Zealand it is common as is quince jelly , although amounts of fresh fruit are limited.

As it requires long time to be cooked , I made it in a slow cooker. So i had to stir only every 30 minutes , instead of constantly.

You can also add walnuts, which I did not have  when making this paste. It is very yummy and mostly eaten with cheese and crackers on plate.



Ingredients

1 kg of quince
600 g sugar
1 TBS lemon juice
1 tsp vanilla essence




Create

First peel and core quince. Cut in chunks
On stove, adding sugar, lemon juice and vanilla essence, cook till it softens , about 20 minutes

Transfer to a slow cooker and cook on high for about 2 hours, stirring every 30 minutes.

When done leave in the pot for 45 minutes.
You should by now have very thick mash.
Pour in small containers and leave to cool further , preferably overnight
Store in fridge


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