1,213 easy and fully explained recipes, with 24,340 photos and 76 videos

Quince paste

This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince.

The preparation is rather long, but the result is well worth all the effort.

20K 4 3.8

Last modified on: December 3^rd 2017

Keywords for this recipe:Fruit paste Leather Quince Sweets

For 900 g, you will need:

0 800 g quince
1 ½ lemon
2 450 g granulated sugar
3 30 g jam sugar
4 1 orange (optional)
Total weight: 1,645 grams

Change these quantities to make: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
33 min.	1 hour	30 min.	2 hours 3 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 3 min.

Wash and brush 800 g quinces, but do not peel, as the skin add to the flavour.

Stage 2 - 8 min.

Cut the quinces into quarters, then remove and discard the core. Cut each quarter into small pieces.

Put the quince pieces into a saucepan, add ½ lemon cut into 4 and just enough water to cover.

Note: From 800g of quinces, you should be left with 500 g of cut fruit.

Stage 3 - 20 min.

Put the pan uncovered on medium heat and cook until the fruit is soft enough for the point of a knife to go through it easily.

Stage 4 - 5 min.

After cooking, discard the lemon pieces and pass the quinces through a vegetable mill on "fine" setting.

Do not throw away the cooking liquid.

Stage 5 - 3 min.

Transfer the quince pulp into a saucepan and weigh it (from 500 g cut fruit, you should be left with about 350 g of cooked pulp).

Weigh 30% of this weight in cooking liquid (100 g here), then mix this with the quince pulp.

You can add the zest of 1 orange at this point.

Stage 6 - 3 min.

Weigh 450 g granulated sugar (this should be the same wieght as the mixture of fruit pulp and cooking liquid).

Take out 50 g of this sugar at mix it separately with the 30 g jam sugar.

Stage 7 - 4 min.

Put the saucepan on high heat and bring to the boil, then tip in the 50 g of sugar with its gelling agent.

Stage 8 - 3 min.

Mix well, bring back to the boil and cook for 3 minutes, stirring constantly.

Stage 9 - 1 min.

Add the rest of the sugar all at once.

Stage 10 - 3 min.

Mix well, bring back to the boil and cook for a further 3 minutes, stirring constantly.

Stage 11 - 1 hour

Pour into a mould or tin, lined with a sheet of cooking parchment.

Leave to cool for at least 1 hour.

Stage 12 - 10 min.

Turn out and cut into pieces about the size of a sugar cube.

Stage 13

You can make the paste look more attractive by rolling the pieces in a little granulated sugar, but this is not essential.

Remarks

This is a very ancient sweetmeat, particularly appreciated at the French court during the Renaissance. It was apparently a favourite of both Marie de' Medici and the Duc de Guise.

Keeping:

Several days (weeks, even) in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,492 Kcal or 10,434 Kj	8 gr	608 gr	4 gr
125 %	3 %	57 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
151 Kcal or 632 Kj	< 1 gr	37 gr	< 1 gr
8 %	<1 %	3 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 900 g : 2.74 €

Change currency:

Note : These prices are only approximate.

Source

From gaston Lenôtre, but dedicated to Isabelle and Patrick who will recognise something of themselves here..

More recipes?

This recipe uses (among others)

	Quince: You can check-out other recipes which use it, like for example: Confit of quinces in Macvin, Quince and apple compote, Quince compote, ... All
	Granulated sugar: You can check-out other recipes which use it, like for example: Candied grapefruit peel, Kouign-amann brioche, Galette Charentaise, Windfall apple jelly, Windfall apple jelly, ... All
	Jam sugar: You can check-out other recipes which use it, like for example: Fillings for macaroons, Clementine sorbet, Macarons (the original French macaroons) , ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Rice à la grecque, Tartine du pêcheur , Lemon Confectioner's Custard, Light herb sauce, Lemon and lime custard tart, ... All

Other recipes you may also like

Potimarron and leek soup

This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
38K 13.9 1 hour 7 min.

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
28K4.6 51 min.

Ali Baba bread

This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
20K5 4 hours 23 min.

Creamy spinach and potato gratin

This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
33K 1 hour 5 min.

Quince and apple compote

This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
38K3 59 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.