How to cook quince

The quince is an old school, intensely fragrant, and dearly beloved fruit. It’s not a straightforward fruit to arrange, because it must be poached or cooked earlier than it may be utilized in recipes. Quince paste is an excellent accompaniment to cheese and crackers-try chevre in addition to different gentle, agency cheeses. You can even serve it for breakfast rather than jam.


Recipe Abstract check


  • four ½ kilos ripe quinces
  • 5 ½ cups white sugar
  • water to cowl
  • Step 1

Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and switch the fruit to a big pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels include a lot of the fruit’s pectin, which contributes to the firmness of the quince paste.)

Pour in sufficient water to cowl the quinces and boil, half-covered, for 30 to 40 minutes or till the fruit may be very smooth. Take away the bag of peels and cross the quince flesh by way of a sieve or meals mill. (For finest outcomes, do not use a meals processor as it should end in too tremendous a texture.) It’s best to have about 2 half of kilos of fruit pulp.

Switch the quince pulp to a saucepan and add the sugar (ideally, it is best to add the identical quantity of sugar, by weight, because the fruit pulp). Prepare dinner and stir over low warmth till the sugar is dissolved. Proceed cooking for about 1 half of hours, stirring regularly with a wood spoon, till the paste turns into very thick and has a deep orange coloration. Draw the wood spoon alongside the underside of the saucepan: it ought to go away a path and the quince combination will follow the spoon.

Evenly grease a 9×13-inch baking dish or line it with greased parchment paper. Switch the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Clean the highest and permit it to chill.

Dry the paste in your lowest oven setting, not more than 125 levels F (52 levels C), for about 1 half of hours. Enable the quince paste to chill fully earlier than slicing. (In Europe, the normal methodology of drying the quince paste is to depart it in a cabinet for about 7 days. The remaining juices will proceed to evaporate and render a drier paste.)

Retailer quince paste in an hermetic container within the fridge; the colour will deepen with age.

Editor's Be aware:

In Provence, quince paste is commonly served with cheeses from the Savoy area. In Spain and Portugal, quince paste (Membrillo) is served with manchego. Serve slices of quince paste with cheese or as a breakfast unfold.