This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
The preparation is rather long, but the result is well worth all the effort.
62 K 4/5 (5 reviews)
2 hours 3 min.
Easy
2.15 €
900 g
5 IngredientsLast modified on: December 3rd 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: 1,345 grams
Times for this recipe
Preparation: 35 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 2 hours 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
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.
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.
Source: From gaston Lenôtre, but dedicated to Isabelle and Patrick who will recognise something of themselves here..
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 610 RDI=60 % | 4 RDI=1 % | 2,490 RDI=130 % | 10,430 RDI: 130 % |
| Per 100 g | 0 | 50 RDI=4 % | 0 | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 900 g : 2.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quince
Like these other recipes: Confit of quinces in Macvin, Quince and apple compote, Quince jelly, Quince compote, ... See them all 4
Granulated sugar
Like these other recipes: Kouign-amann brioche, Fruit paste : Blackcurrant, Windfall apple jelly, Candied grapefruit peel, Galette Charentaise, ... See them all 7
Jam sugar
Like these other recipes: Macarons (the original French macaroons) , Clementine sorbet, Fillings for macaroons, ... See them all 3
Lemon
Like these other recipes: Tahitian salad, Sausage mushroom and cheese crumble, Mascarpone fondant with two lemons, Mushroom buckwheat pancakes, Cucumber and salmon salad, ... See them all 129
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020551 K 44.2 14 hours 30 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012799 K 43 25 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.13 M 14.4 1 hour 50 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011557 K 44.3 25 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.