Quince-Pistachio Gelée with Riesling
Quince-pistachio gelée with Riesling is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.8 kg quince
- 150 ml white wine (e.g., Riesling)
- 1 lemon (organic)
- 1000 g gelatin sugar (1:1)
- 100 g unsalted pistachio nuts
Instructions
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1.
Rub the quinces with a cloth and wash them. Remove the stem and blossom, then cut into cubes with skin and core intact. Place in a pot covered with 1 l water. Wash the lemon, peel thinly, set aside, squeeze its juice and add to the quince cubes. Simmer gently for about 45 minutes until soft.
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2.
Place a large noodle strainer over a pot and line it with a muslin cloth. Pour the fruit mixture through, allowing the liquid to drain. Let the liquid cool completely. Then measure out 850 ml and top up with wine. Slice the lemon zest into fine strips and add them in.
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3.
Mix in the gelatin sugar and bring to a vigorous boil over high heat in a large pot, stirring constantly for about 4 minutes while it fizzes; never stop stirring. Add the pistachios, cook for another minute, then pour the hot mixture into a well‑lined container, seal tightly, and let cool.
