This quince paste recipe is in the classic style of Cotignac D'Orleans. A specialty of the French city of Orleans since the 15th century, this quince paste is notably less sweet than similarly prepared pates de fruits, or fruit paste candy. Serve slices of the prepared quince paste with a selection of cheese, nuts, and fruit on a cheese board.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: 1 quart quince paste
- 4 pounds quinces, cut into quarters
- 2 quarts water
- 2 cups granulated sugar
- Zest and juice from 1 medium lemon
How to make quince paste:
Line a loaf pan or individual molds with plastic wrap and set aside.
Add the quartered quinces and 2 quarts of water to a large saucepan. Bring the mixture to a simmer and then cover the pan and cook the quinces until they turn very tender, for about 30 to 40 minutes.
Reserving the cooking liquid, process the softened quinces through a food mill. Add the quince puree and reserved cooking liquid, along with the sugar, back into the large pan.
Cook the mixture over high heat, stirring constantly, until the quince paste turns pink and begins to reduce and pull away from the edges of the pan. Stir the lemon juice and zest into the paste and continue cooking it just until it starts to turn brown on the bottom.
Turn the quince paste out into the prepared loaf pan or molds and refrigerate them until the paste is set.
This quince paste recipe makes approximately 1 quart of paste.