Kitnikes
Quince cheese, or "German" kitnikes / kitnikez, is a favorite fruit delicacy, and everyone who ate it carries romantic memories of mother or grandmother, a wood stove, autumn seats, cold rooms and feather quilts, as well as the obligatory antique dressers on which kitnikes were kept from children .. Since my mother inherited half of Vojvodina's blood, it was known in the fall - quince jam, sulc and of course, kitnikes are prepared! Sweet and sulc were kept in jars in the pantry, and kitnikes high on the cupboard in the cool room. My sister and I climbed over the furniture and tossed on the kitnikes like wasps, my mother kept it like a foul, but she always let us grab a piece. It was sweet, fragrant and sticky to the fingers both literally and figuratively! And he kept for the winter, which, as a rule, he would never wait for ... :)))
Preparation steps
- Put the quinces in a deeper and wider pan, pour only 1-2 cm of water and put them on the fire to simmer. When they soften and the water boils (in my case after only 15 minutes, because they were smaller), beat them in a pan with a stick mixer (or in a multipractice).
- Return the sherpa to the hob, and when the mass boils again, add sugar (if you don't have brown, you can also use white). Stir well. Optionally add lemon (I forgot). Cook until the mass thickens well and the cooker begins to leave a visible mark on the bottom of the sherpa. For me, this also lasted 15-20 minutes, and if necessary, it took longer to thicken!
- Pour the finished kitnikes into wet molds, if the molds are silicone, there is no need to wet them. Let it cool in the molds, shake it on a board or on a tray with baking paper and put it in a dry and cool place to dry for a couple of days. It can also be refrigerated, it dries nicely in it ..
- Cut into pieces, roll in crystal sugar if desired (I am brown) and serve. Smaller pieces just shake out of the mold and decorate as desired.
Serving
My mom made it according to the recipe from Patina's cook and always poured it into a deer back mold, and I removed limuntus from the recipe and shortened and modernized the procedure a bit. For me, too, it definitely goes into the deer back mold, but also into silicone molds of various shapes ...
