Quince Paste

Name: Quince Paste
Cuisine: French
Ingredients: butter, for greasing; 4 or 5 large quinces; 100 ml/3½ fl oz/scant ½ cup water; about 1.2 kg/2½ lb/6 cups granulated (white) or preserving sugar; about 1.2 kg/2½ lb/6 cups granulated (white) or preserving sugar; 45 ml/3 tbsp lemon juice, strained; caster (superfine) sugar, for coating

Preparation info

Makes about
60

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Quince must be cooked in order to bring out its delicious flavour and deep jewel colouring. It is most often served in the form of a paste. The Spanish call it membrillo and serve it with sheep’s milk cheese. It is also presented at French and Mexican tables. It is delicious eaten after dinner with a little Manchego or Stilton cheese.

Ingredients

Europe
Americas
Mexico
France
Dessert
Vegetarian
Gluten-free

Method

Energy 86kcal/369kJ; Protein 0.2g; Carbohydrate 22.8g, of which sugars 22.8g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 11mg; Fibre 0.3g; Sodium 2mg