• 3 quinces
  • 1 pear (optional)
  • 2 large cloves of garlic (according to personal taste)
  • Olive oil
  • Salt


Clean the quinces and cut them in half. Leave them to cook for around 20 minutes. Set them aside and leave them to cool to room temperature.  Once cold, it will be very easy to peel them. Take out all of the pulp and set it to one side. Peel the large cloves of garlic and crush them in a mortar, adding a pinch of salt, until you have obtained a fine paste. Add the cut up quince and work it around for a while in the mortar. It must become well integrated and decompose. After this, continue to add olive oil, little by little, binding the mixture until it has absorbed all the olive oil. 


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