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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 staple food in our house.Then I notice 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 ir 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 loafs. It is perfect for cheese platter. —anka
Makes 2 loafes
- 1 1/2 cups ( 375 ml ) quince jam
- 1 1/2 cups nuts and dry fruit ( walnut, hazelnut,almond, dry figs, apricot, cranberry )
- 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 mold.
- Cool and wrap or store in airtight container
- It get 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