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.
51 K 4/5 (5 reviews)
2 hours 3 min.
Easy
450 g
5 IngredientsLast modified on: December 3rd 2017
For 450 g, you will need:
- 1
1 ¾ cup quince - 2
¼ lemon - 3
1 cup granulated sugar - 4
1 tablespoon jam sugar - 5
½ orange (optional)
Change these quantities to make:
Change measures:
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 1 ¾ cup 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 ¼ 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 ¼ 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 ½ 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 ½ orange at this point.
Stage 6 - 3 min.
Weigh 1 cup 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 1 tablespoon jam sugar.
Take out 50 g of this sugar at mix it separately with the 1 tablespoon 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 | 3 RDI=1 % | 300 RDI=30 % | 2 RDI=0 % | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 0 | 50 RDI=4 % | 0 | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 450 g : 1.10 €
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 jelly, Quince compote, Quince and apple compote, ... See them all 4
Granulated sugar
Like these other recipes: Diamond biscuits, Galette Charentaise, Fruit paste : Blackcurrant, Candied grapefruit peel, Kouign-amann brioche, ... See them all 7
Jam sugar
Like these other recipes: Clementine sorbet, Fillings for macaroons, Macarons (the original French macaroons) , ... See them all 3
Lemon
Like these other recipes: Blanquette of veal, Roast cabbage with lemon, Amandier (gluten-free almond cake), Tartine du pêcheur , Raspberry sorbet, ... See them all 123
Other recipes you may also like
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018324 K4.6 2 hours
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.September 7th 2018283 K3.9 4 hours 35 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.38 M 65 1 hour 30 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011249 K 15 1 hour 30 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011527 K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)
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.