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
Makes: 2 loafes
Ingredients
-
1 1/2
cups ( 375 ml ) quince jam
-
1 1/2
cups nuts and dry fruit ( walnut, hazelnut,almond, dry figs, apricot, cranberry )
Directions
- Melt quince jam on low heat, when melted cook for 10-15 minutes.
- Chop nuts and dry fruit and mix into hot quince jam and pour into the mould.
- Cool and wrap or store in airtight container.
- It gets better after couple days.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Mash-Up Recipe
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