Quince paste: the best recipe
Discover this quince paste recipe. Quick and easy to prepare, it's the perfect treat to make once a year in the fall, during quince season. This delicious recipe lets you enjoy this wonderful fruit, which is gradually being forgotten by consumers.
Ingredients · Servings 6 people
- 2 kg coing
- 1,5 kg sucre
- 1 cinnamon stick
Method · 10 min
- Wash the fruit and remove the fuzz. Remove the core and seeds. Cut them into pieces without peeling them.
- Bring 1.5 liters of water to a boil. Add the quince pieces and the cinnamon stick and boil for 20-25 minutes until the fruit is very tender.
- Drain the quince and purée it in a blender. Return the vanilla and quince purée to the saucepan or large pot, and add the sugar. Cook gently, stirring regularly, until the sugar is completely dissolved. This should take about fifteen minutes, until the fruit paste pulls away from the sides of the pan. Some people add gelatin to help the paste set better, or a little lemon juice to enhance the flavor.
- Spread the dough on a sheet of parchment paper in one or more shallow dishes. Do not exceed approximately 2 centimeters in thickness to allow for proper drying.
- Let them dry for several days, then turn the quince paste sheets over to facilitate drying. Once they are sufficiently dry, you can cut the paste into sticks, squares, or small diamonds. You can roll them in granulated sugar, but it's not essential.
- Coing 2 kg
- Sucre 1,5 kg
- Cinnamon 1 stick
