de Meirelles, Les HallesNew York, NY
Adapted by StarChefs
de Meirelles, executive chef of Les Halles and Le Marais in Manhattan,
grew up in Portugal, where quince is used to make marmelada, a sweetened
"paste" that typically appears in candies made around
the winter holidays.
5 pounds white sugar
of 1 lemon
and core quince. Then, chop the flesh of the quinces in large pieces
and weigh them. Put them directly into a large pot with an equal
weight of sugar and the juice of one lemon. Add enough water to
cover them completely.
the water to a boil and then reduce to a gentle simmer. Simmer over
very low heat for two hours or until the color has turned dark red.
Pass the cooked fruit through a food mill or purée it. In
a pinch, you can push it through a sieve. Put the purée in
a terrine, or a glass or ceramic container (metal or plastic will
impart off flavors) and cover. Will last up to a month in the refrigerator.