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6-8
Easy
Published 2005
This is wonderful served with roasted meats or grilled (broiled) fish and absolutely addictive with good sourdough bread. The fruit stabilizes the mixture and so there really is no need to add any egg yolk.
Peel and core the fruit then cut it up into rough chunks.
Place the fruit in a small saucepan, cover with water and simmer until quite tender; this will take about 15 minutes for apples and pears but 30 minutes for the quince. Drain the fruit.
Make a paste with the garlic and salt in a mortar with a pestle or even in a small blender. Next add the fruit and mash everything to a p