Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This dense and rich preserve is a real Italian favourite and is delicious on freshly baked brioche or dolloped on toast. Alternatively, use it as you would quince jelly and have it with some hard cheese and thick, crusty bread.
Typical values per serving:
This recipe was first published in September 2007.