Quince is a pomaceous fruit and for this reason nearly related to Apple and Pear. In this country this hard and acerb fruit is not able for raw consumption. However, as a jelly it catches by its distinctive sweetness so head chefs combine it with intensive sorts of cheese like goat cheese or gorgonzola.
At our recipe site of our website you can find different recipes arranged by experienced cooks.
Quince juice*, sugar, gelling agent pectin, acidifier citric acid
*made from bavarian fruit
|energy value||941 kj /
|fat||< 0,5 g|
|saturated fatty acids||< 0,1 g|
|protein||< 0,5 g|