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Köche-Nord.de • Quittensirup, -gelee und -käse
Quittensirup, -gelee und -käse

Menge: 16 Portionen

Sirup


4 kg Quitten
1 1/2 l Wasser
400 g Zucker

Gelee


1 l Quittensirup
700 g Gelierzucker

Kaese


1 kg Quittenmark
5 Scheibe Gelatine
1 tb ;Wasser
-- oder
1 tb Quittenschnaps
250 g Quark
150 ml Schlagsahne
80 g Puderzucker


Quittensirup: die Quitten abtrocken und dabei alles Pelzige abreiben.
Die Fruechte schaelen und in Achtel schneiden. Blueten, Kernhaus und
Stiel entfernen. Die Fruechte mit kaltem Wasser und Zucker bei
maessiger Hitze langsam zum Kochen bringen. Etwa 50 Minuten leise
ziehen lassen, aber nicht kochen.

Die Quitten mit ihrem Saft in ein gebruehtes Gazetuch geben. Den
kochendheissen Saft auffangen und bis kurz vor dem Siedepunkt
erhitzen. Den Sirup in vorgewaermte Flaschen abfuellen und sofort gut
verschliessen.

Das Quittenmark nicht wegwerfen, sondern zu Quittenkaese verarbeiten.

Quittengelee: Quittensirup und Gelierzucker vermischen und langsam
auf den Siedepunkt bringen. Drei bis vier Minuten durchkochen, sofort
in vorgewaermte Glaeser abfuellen und verschliessen.

Quittenkaese: eine alte Innerschweizer Spezialitaet, die nichts mit
Kaese zu tun hat, jedoch zu wuerzigem Hartkaese serviert wird.

Das Quittenmark durch ein feines Sieb streichen. Die Gelatine in
kaltem Wasser Wasser einweichen, auspressen und mit dem lauwarmen
Wasser oder Quittenschnaps aufloesen. Mit dem Quark unter das
Quittenmark mischen. Vor dem Stocken die mit Puderzucker gesuesste
geschlagene Sahne darunterziehen. Die Masse in kalte Formen fuellen
und 3 bis 4 Stunden im Kuehlschrank durchkuehlen lassen. Vor dem
Servieren stuerzen.