Quinces harden into fragrant pastes when cooked
Surprisingly, tart raw quinces transform into a firm, ruby-red, fragrant paste when slowly cooked, thanks to their high pectin content.
Raw quinces are notoriously hard and astringent, making them inedible. But when slowly cooked, these golden fruits undergo a remarkable transformation. Their pulp softens during simmering, then hardens into a dense, sliceable consistency as it cools. This unique property comes from the quince's high pectin content, a natural gelling agent.
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