Kotonjata Delight

Ingredients

• 2 lbs (900g) quince, peeled, cored, and diced 2 lbs (900g) quince, peeled, cored, and diced
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 47g, 45g
• Protein: 0g
• Fiber: 2g
• Salt: 0g

Preparation

1. 1.
   In a large saucepan, combine the diced quince, sugar, cinnamon stick, cloves, and lemon zest.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a boil.
3. 3.
   Reduce the heat to low and simmer, stirring occasionally, for about 1 hour or until the quince is tender and the mixture has thickened.
4. 4.
   Remove the cinnamon stick and cloves from the mixture.
5. 5.
   Using an immersion blender or a food processor, blend the mixture until smooth.
6. 6.
   Pour the blended mixture into a glass jar or airtight container and let it cool to room temperature.
7. 7.
   Once cooled, refrigerate the Kotonjata for at least 4 hours or overnight to allow it to set.
8. 8.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Quince — Choose ripe quinces that are fragrant and have a golden-yellow color. If you can't find quinces, you can substitute them with apples or pears, although the flavor will be slightly different.

Tips & Tricks

• To enhance the flavor, you can add a splash of orange blossom water or rose water to the mixture before blending.
• If you prefer a chunkier texture, you can skip the blending step and leave the quince pieces as they are.
• Kotonjata can be enjoyed on its own, spread on toast, or used as a filling for pastries and cakes.

Serving advice

Serve Kotonjata chilled in small dessert bowls or on a decorative plate. Garnish with a sprinkle of powdered sugar and a cinnamon stick for an elegant presentation.

Presentation advice

To create an appealing presentation, drizzle a swirl of honey on the plate before placing a dollop of Kotonjata. Add a sprig of fresh mint or a dusting of ground cinnamon for an extra touch of elegance.