Pan Coudon

Quinces in Pastry

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

The delicate appley-pear taste of quinces is a nostalgic one for most Provençal people. The fruit are cooked for jellies and bonbons and also used to perfume the massive linen cupboards that were once part of every Provençal farmhouse. This recipe is an excellent way of enjoying cooked quinces (almost inedible when raw) and is good with apples too.