Quince paste

Quince paste

By
From
A la Mere de Famille
Makes
50 pices
Prep
120 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
1kg quinces
750g water
1 vanilla bean, split lengthways

Equipment

Quantity Ingredient
muslin
food processor

Method

  1. Preparing the quinces

    Wash the quinces, then remove and discard the peel. Cut the flesh into pieces and reserve the pips. Put the quince pieces and water into a saucepan. Tie the pips in a square of muslin and add to the pan. Cook for 20 minutes, or until the fruit has softened.
  2. Making the quince paste

    Strain the quince syrup through a layer of muslin so you only retain the fruit pieces — the juice can be used to make quince jelly. Put the fruit in a food processor and process to a purée. Weigh the purée and add the same quantity of sugar. Place the mixture in a large saucepan. Scrape the vanilla seeds into the pan, add the bean and cook for 20 minutes, stirring regularly with a wooden spoon. Remove from the heat and discard the vanilla bean.
  3. Finishing

    Pour the quince paste into a baking tray lined with baking paper to make a 1.5 cm thick layer. Refrigerate for a day before turning out and cutting into cubes. Quince paste can be stored in an airtight container for up to 3 months.

Uses:

  • Perhaps the very best of all the pâtes de fruits, quince paste is also wonderful spread on a piece of toast with sheep’s-milk cheese.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again