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Quince paste

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.

7,1323/5

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Last modified on: December 3rd 2017

For 900 g, you will need:

How long does it take?

PreparationRestingCookingStart to finish
33 min.1 hour30 min.2 hours 3 min.
Preservation: 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

Stage 1
3 min.
Quince paste : Photo of step #1 Wash and brush 800 g quinces, but do not peel, as the skin add to the flavour.
Stage 2
8 min.
Quince paste : Photo of step #2 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.
Quince paste : Photo of step #3 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.
Quince paste : Photo of step #4 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.
Quince paste : Photo of step #5 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.
Quince paste : Photo of step #6 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.
Quince paste : Photo of step #7 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.
Quince paste : Photo of step #8 Mix well, bring back to the boil and cook for 3 minutes, stirring constantly.
Stage 9
1 min.
Quince paste : Photo of step #9 Add the rest of the sugar all at once.
Stage 10
3 min.
Quince paste : Photo of step #10 Mix well, bring back to the boil and cook for a further 3 minutes, stirring constantly.
Stage 11
1 hour
Quince paste : Photo of step #11 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.
Quince paste : Photo of step #12 Turn out and cut into pieces about the size of a sugar cube.
Stage 13
Quince paste : Photo of step #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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
24928 gr608 gr4 gr
125 %3 %57 %1 %
Per 100 g
CaloriesProteins CarbohydratesFats
151<1 gr37 gr0 gr
8 %<1 %3 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 900 g : 2.74 €

Note : These prices are only approximate.

Change currency:

Source: From gaston Lenôtre, but dedicated to Isabelle and Patrick who will recognise something of themselves here..
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More recipes?

This recipe use (among others)
QuinceQuince: You can check-out other recipes which use it, like for example: Quince and apple compote, ... All
Granulated sugarGranulated sugar: You can check-out other recipes which use it, like for example: Windfall apple jelly, Windfall apple jelly, Candied grapefruit peel, Kouign-amann brioche, Galette Charentaise, ... All
Jam sugarJam sugar: You can check-out other recipes which use it, like for example: Macarons (the original French macaroons) , Clementine sorbet, Fillings for macaroons, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Endives , Fish in white wine, Fruit coulis (fruit purée), Green parsley sauce, ... All

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