For 900 g, you will need:
1 800 g quince 2 ½ lemon 3 450 g granulated sugar 4 30 g jam sugar 5 1 orange (optional) Total weight: 1,645 grams
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. Keeping:
Several days (weeks, even) in the fridge, covered with plastic film.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF Slideshow version
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
cut into 4 and just enough water to cover.
: 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
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
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
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.
You can make the paste look more attractive by rolling the pieces in a little granulated sugar, but this is not essential.
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.
Nutritional information% 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? Note : These prices are only approximate
From gaston Lenôtre, but dedicated to Isabelle and Patrick who will recognise something of themselves here..
This recipe uses (among others)
Quince: You can check-out other recipes which use it, like for example: Quince and apple compote, ... All Granulated sugar: You can check-out other recipes which use it, like for example: Windfall apple jelly, Kouign-amann brioche, Windfall apple jelly, Diamond biscuits, Galette Charentaise, ... All Jam sugar: You can check-out other recipes which use it, like for example: Clementine sorbet, Fillings for macaroons, Macarons (the original French macaroons) , ... All Lemon: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, Celeriac Rémoulade , Surprise eggs, Melt-in-the mouth meat and vegetables in a sealed casserole, Crêpes Suzette, ... All News list of cooking-ez.com
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