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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.

12,9113/5 for 2 ratings

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Last modified on: December 3^rd 2017

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

Change those ingredients for: 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.

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?

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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.

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 €

Note : These prices are only approximate

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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: Quince and apple compote, ... All
	Granulated sugar: You can check-out other recipes which use it, like for example: Windfall apple jelly, Candied grapefruit peel, Galette Charentaise, Kouign-amann brioche, Diamond biscuits, ... 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: Endives "bonne femme", Paella, Spaghetti with smoked salmon, Icelandic-style fish and vegetable pie, Caesar salad, ... All

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