Walking on Duomo’s Terraces together with Saint Isidore, we can see a number of decorations recalling fruits and vegetables. Among them, we find the testimony of the use of quinces during the Medieval age.This special fruit, which cannot be consumed immediately but may ripen to increase the sugar level, is the main ingredient for the Cotognata, or Quince Jelly, a tasty sweet that today Saint Isidore explain us.
2,2 lb quinces
2,2 lb sugar
Wash the quinces and cut in pieces, not too small.
Boil some water in an ample pot; wash and cut in two parts the lemon, to dive into water together with quinces. Cover and let cook for 30-40 minutes, low heat. When apples will be soft enough, turn off fire and let them cool down.
Peel the quinces and remove the torso; sift them and put the mash in a pot. Add the sugar and a spoon of filtered water from the cooking.
Put the pot on low heat and stir continually.
Once cooked, put the quince mash in dampen terracotta molds and compact the surface.
Leave the molds under the sun light, so the compound can solidify and dry on top. Turn the mixture and expose the lower part.
They are perfect with home-made bread.