Pate de CoingsProvencale

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Pate de CoingsProvencale. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Pate de CoingsProvencale is one of the most well liked of recent trending meals on earth. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily. They're nice and they look wonderful. Pate de CoingsProvencale is something that I've loved my entire life.

Many things affect the quality of taste from Pate de CoingsProvencale, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pate de CoingsProvencale delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Pate de CoingsProvencale using 3 ingredients and 6 steps. Here is how you can achieve that.

C'est une recette de famille...Ma tatie Marcelle -que j'adorais- m'avait transmis sa propre recette.Je prend beaucoup de plaisir à la réaliser chaque année tout en pensant à elle :)

Ingredients and spices that need to be Take to make Pate de CoingsProvencale:

1. De beaux coings bien brillants
2. Du sucre cristal
3. 1 citron

Steps to make to make Pate de CoingsProvencale

1. Nettoyer les fruits et les peler au rasoir.Couper en 2.Mettre les coings dans une bassine a large fond et juste les couvrir d'eau.Cuire a coeur une bonne heure.
2. Réserver les fruits et filtrer l'eau de cuisson.A mettre de coté si vous voulez faire de la gelée.
3. Lever les pépins et les morceaux durs.Recouper en morceaux plus petits et mixer afin d'obtenir une purée de fruits bien lisse.
4. Peser la purée et y ajouter le meme poids en sucre.Ajouter le jus du citron.
5. S'armer de patience et cuire sans cesser de remuer dans une grande bassine pendant au moins 1 heure.Attention aux projections!! Le truc pour savoir si c'est bien cuit: avec la cuiller en bois tracer comme un trait au fond de la bassine;si la purée s'écarte de maniere a voir le fond la pate de coings est bien cuite.
6. Verser sur des plaques recouvertes de papier sulfurisé sur 2 voire 3 cm.Laisser sécher 1 semaine.Puis démouler sur une autre plaque et enlever le papier.Laisser secher 1 semaine encore.Découper la pate en petits losanges ou rectangles et les rouler dans le sucre cristal.Conserver dans une boite en fer avec du papier sulfurisé entre chaque couche et conserver dans un endroit plutot frais.

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So that is going to wrap it up for this exceptional food Recipe of Quick Pate de CoingsProvencale. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!