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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.

6,3083/5

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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?
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Step by step recipe

1 Quince paste : Photo of step #1Wash and brush 800 g quinces, but do not peel, as the skin add to the flavour. 3 min.
2 Quince paste : Photo of step #2Cut 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.
8 min.
3 Quince paste : Photo of step #3Put 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. 20 min.
4 Quince paste : Photo of step #4After cooking, discard the lemon pieces and pass the quinces through a vegetable mill on "fine" setting.

Do not throw away the cooking liquid.
5 min.
5 Quince paste : Photo of step #5Transfer 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.
3 min.
6 Quince paste : Photo of step #6Weigh 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.
3 min.
7 Quince paste : Photo of step #7Put the saucepan on high heat and bring to the boil, then tip in the 50 g of sugar with its gelling agent. 4 min.
8 Quince paste : Photo of step #8Mix well, bring back to the boil and cook for 3 minutes, stirring constantly. 3 min.
9 Quince paste : Photo of step #9Add the rest of the sugar all at once. 1 min.
10 Quince paste : Photo of step #10Mix well, bring back to the boil and cook for a further 3 minutes, stirring constantly. 3 min.
11 Quince paste : Photo of step #11Pour into a mould or tin, lined with a sheet of cooking parchment.

Leave to cool for at least 1 hour.
1 hour
12 Quince paste : Photo of step #12Turn out and cut into pieces about the size of a sugar cube. 10 min.
13 Quince paste : Photo of step #13You 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.

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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: Galette Charentaise, Windfall apple jelly, Windfall apple jelly, Kouign-amann brioche, ... [All]
Jam sugarJam sugar: You can check-out other recipes which use it, like for example: Clementine sorbet, Fillings for macaroons, Macarons (the original French macaroons) , ... [All]
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Windfall apple jelly, Preserved lemons, Tagliatelle and courgette spaghetti, carbonara style, Fish in white wine, ... [All]

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