From romagalagarza's kitchen in Peru. 
Quince Pudding (Mazamorra de Membrillo)
Quince Pudding (Mazamorra de Membrillo)
Open in Cookpad AppSteps
- 1
Wash the quinces thoroughly, then peel and cut them into pieces, removing the seeds. In a pot, add 4 cups of water, the quince pieces, cinnamon stick, and cloves.
- 2
When it starts to boil, cook for about 30 minutes. Once the quinces are tender, turn off the heat and let cool slightly. Then blend the mixture, removing the cinnamon stick and cloves first.
- 3
Pour the blended mixture into a pot with 1 cup of water and add sugar to taste. In a separate bowl, mix 4 tablespoons of cornstarch with 1/2 cup cold water. Gradually add the cornstarch mixture to the pot in a thin stream, stirring constantly until it thickens. Pour into a glass baking dish and sprinkle with ground cinnamon.
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