Author Notes
Back home in Croatia, we had two quince trees and my mom us to make lots of jams and quince cheese my father us to make quince brandy ( it is legal there ). What I am trying to say, quince cheese and jam was stapled food in our house.Then I notice the recipe for The Figgy Quince Amaretto Nut Loaf by Hazel Paterson from It's Not F***ing Rocket Science. I was inspired.
We alleyways had plain since it is not quince season I did buy quince jam and melted in the pot and cook little longer, on the end I mix in chopped nuts and dry fruit and reshaped into two small loaves. It is perfect for a cheese platter. —anka
Ingredients
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1 1/2 cups
( 375 ml ) quince jam
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1 1/2 cups
nuts and dry fruit ( walnut, hazelnut,almond, dry figs, apricot, cranberry )
Directions
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Melt quince jam on low heat, when melted cook for 10-15 minutes.
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Chop nuts and dry fruit and mix into hot quince jam and pour into the mould.
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Cool and wrap or store in airtight container.
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It gets better after couple days.
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