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Quince sweet: an argentinian passion

Quince candy is present on the table of all Argentines. Since when do you eat? What are their properties? How is it done?

Quince candy is present the table of  all Argentines . In fact, one of the big controversies, the real crack (if any) is whether the famous “vigilante dessert” (also known as “cheese and sweet”) goes with quince or sweet potato. I say that's a crack because the discussion of whether the frola paste is made with quince or sweet potato does not allow discussion: it's with quince.  And period . But there is much more to say about this delicacy of the gods.

First of all, its antiquity:  for the  Greeks  it was the fruit of love  and fruitfulness. Therefore, when they planted a quince tree they consecrated it to Aphrodite, the goddess of love. For this reason (and for its exquisite scent) it was offered at weddings, and brides  ate one before entering the bridal chamber  so that “the first kiss was pleasant.” Pavada property.

In the middle ages, despite being humble and easy to grow, it was  the favorite fruit  of monarchs and aristocrats. It was a gastronomic luxury that was served in banquets to demonstrate the opulence of the homeowner.

How is quince candy made?

With the pulp of the fruit the famous sweet is made,  suitable for  celiacs , allergic and intolerant  to some foods (there are almost no recorded cases of quince intolerance). The only ingredients needed for sweet are  1 kg of quinces and 1 kg of sugar . They are washed well and put in a pot covered with water. Once it boils, leave it on medium heat for 50 minutes until well soft. Already cooked, crushed, weigh them and add the same amount of sugar as weight, put on low heat and stir so that it does not stick. When you have semi-solid build, you're ready!  The only thing that is missing is 24 hours of cold and enjoy it. 

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