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Paul Bocuse

Quince Jellies

Pâte de coings

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Preparation info
  • Serves

    10

    • Difficulty

      Medium

    • Ready in

      1 hr 35

Appears in
Paul Bocuse: Simply Delicious
Paul Bocuse

By Paul Bocuse

Published 2014

  • About

Ingredients

  • 2 ¼ lb. (1 kg) quinces
  • About 1 ½ lb. (

Method

Use only perfectly ripe, unbruised quinces. Peel them and cut the pulp off of the hard, central core. Cut the quinces into quarters. Place in a preserving pan with just enough water to barely cover, bring to a boil and boil rapidly for about 20 minutes o

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