Begin by peeling the quince. Quince is very hard, so do use a very sharp peeler.
Now cut the quince of the core and cut it in more manageable cubes. In total I had 700 grams of cubes.
Transfer them into a pan and also add the white wine and the salt. Cover the pan with a lid and slowly let it simmer on a medium low heat. The quince needs to be cooked all the way.
Then blend it till smooth. Once smooth pour it into a bowl, cover it and let it set in your fridge. It needs to be cold so the natural pectin’s can set.
When it has set transfer it into a blender and blend it till smooth. You should be able to see a big difference in the texture and shine.
Then transfer it into a piping bottle and keep it in your fridge for later.
