http___www.kuhaona.com_2018_10_kotonjata-sir-od-dunje__1.xml
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Italian word for quince is cotogna, and in Dalmatia word kitnkes (quince cheese) is used. It is prepared in the continental part of Croatia for the winter season and kept in boxes with bay leaves. It is served with sugared almonds (bruštulani mjenduli), nuts and dried figs. Ingredients 1.5 kg (53 oz) quince sugar 2 lemons Preparation Wash the quince, slice and remove the central part with the kernels (leave the peel). Cube and place in a wide bowl. Pour enough water to cover only the quince. Cook until soft. Mash the quince using slotted spoon, and then using a big ladle strain through a sieve with tiny holes. Weigh the strained quince and required amount of sugar (for 1 kg/35 oz quince add 850 g/30 oz sugar). In a deep and wide dish place the strained quince, sugar and lemon juice. Cook for 40 minutes, constantly mixing. When cooked, pour into moulds as desired (coat them with oil before pouring). Leave quince cheese to cool for 24 hours. Carefully remove from the molds onto wax paper to dry for a couple of days. Store in closed boxes until serving, with several bay leaves. Serving Cut the quince cheese and serve with sweet liqueur or prošek wine, with dried figs and sugared almonds. If you previously prepared quince cheese in small, decorative molds, roll it in crystal sugar before serving. Preparation time 2.5 hours
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Kotonjata (tal. cotogna – dunja) u Dalmaciji ili kitnkes (sir od dunja) u kontinentalnoj Hrvatskoj priprema se za zimske dane i čuva u kutijama s lovorovim listovima. Poslužuje se s bruštulanim mjendulima (ušećerenim bademima), orasima i sušenim smokvama. Sastojci 1,5 kg dunje šećer 2 limuna Priprema Dunje operite, izrežite na kriške i uklonite središnji dio s košticama (koru ostavite). Narežite ih na kocke i stavite u širu posudu. Ulijte vodu koja mora samo prekriti dunje. Kuhajte dok ne budu mekane. U posudi usitnite dunje gnječilicom za krumpir, a onda ih uz pomoć kuhače propasirajte kroz cjedilo sa sitnim rupicama. Izvažite propasirane dunje i potrebnu količinu šećera (na 1 kg dunja dodajte 850 g šećera). U dublju i širu posudu stavite pasirane dunje, šećer i limunov sok. Uz neprestano miješanje kuhajte do 40 minuta. Kuhanu smjesu ulijte u kalupe po želji (prethodno premazane uljem). Pustite kotonjatu hladiti 24 sata. Oprezno je izvadite iz kalupa na masni papir da se suši nekoliko dana. Do posluživanja spremite u zatvorene kutije s nekoliko lovorovih listova. Posluživanje Sir od dunje narežite i poslužite uz slatki liker ili prošek sa sušenim smokvama i ušećerenim bademima. A ukoliko imate kotonjatu iz dekorativnih, malih kalupa prije posluživanja uvaljajte je u kristal šećer. Vrijeme pripreme 2,5 sata