Quince Candy, Rose Water & Coconut

Course Snack

Cuisine Dutch

Keyword Sweet

Prep Time 45

Cook Time 2

Servings 40 candies

Wash the quinces and place them in the cooking pan. You don't have to peel or cut them. Cook them in some water until they are completely soft. This will take about 30 minutes.
Remove the quinces from the cooking pan, and let them cool down for 5 minutes. Then you can pull off the outer and remove the core.
Blend the quinces until smooth and creamy. Then it is important to weigh the puree in order to see how much sugar is needed. You need the same amount (in grams) of sugar, so 100 grams of puree means 100 grams of sugar.

Add the quince puree and the sugar to a cooking pan. Bring this to a boil, and let it cook, on a low heat, for about 2 hours. Keep stirring regularly to prevent the mixture from burning.

Just before the 2 hours mark, you can soak the gelatin sheet in some cold water.
Prepare a baking sheet (with raised edges) with a parchment paper. Use a brush to divide some olive oil on the parchment paper to make the baking paper slightly fat. This will help to make sure that the candied are not going to stick to the paper.
When quince puree has cooked for 2 hours, you can add the squeezed out gelatin sheet and rose water. Let it cook for another minute, and stir to make sure the gelatin is dissolved.
Pour the quince puree in the baking sheet, and cover it with some plastic foil. Let it set and cool down completely. This takes about 6 hours.

Cut even cubes or other shapes of the set quince puree. Roll through some grated coconut, and serve :)