The recipe I want to propose today is Quince Paste. Quinces are a very fragrant autumn fruit that our grandmothers used to place among the linens in wardrobes. This is no longer done today, but if we put this fruit in the fridge, every time we open it, we will smell a wonderful scent filling our kitchen. The quince has a slightly sour taste and a somewhat gritty pulp but it gives us a delicious quince jam, as well as these soft and chewy candies that are made from quince paste.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Days
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 363.26 (Kcal)
- Carbohydrates 96.94 (g) of which sugars 81.64 (g)
- Proteins 0.41 (g)
- Fat 0.10 (g) of which saturated 0.01 (g)of which unsaturated 0.09 (g)
- Fibers 1.90 (g)
- Sodium 4.88 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Quince Paste
- 2.2 lbs quinces (net weight)
- 3.5 cups sugar
- 3.4 tbsps lemon juice
- as needed sugar (for coating)
What You Need for the Quince Paste
- 1 High-edged saucepan
- 1 Baking pan
How to Make Quince Paste
Wash the quinces under running water, gently scrubbing them with a brush or a new abrasive sponge, to remove the fuzz covering them.
Remove the core and any impurities, cut into pieces and place them in a pot, adding water and lemon juice.
Put on the stove and cook until the fruits are tender, about 30 to 40 minutes. Drain well and pass through a food mill.
Place the pulp in a saucepan, along with the sugar, and cook for about 3/4 hour over medium heat, stirring often to prevent the quince paste from sticking to the bottom of the pot.
Let it cool overnight. At this point, pour the mixture into a baking pan lined with parchment paper, creating a layer about 0.8 inches thick, trying to level it well with a knife or wooden spoon.
The quince paste can also be placed in small molds, which should be moistened before being filled.
Let dry, preferably in the open air, for about 5 days, being careful to turn the quince paste, flipping it onto another tray, so it can dry well on both sides.
After the time has passed and you have confirmed that the quince paste is dry and nicely firm, cut it into strips, from which cubes will be obtained and rolled in a plate with granulated sugar.
Store in a tin and place in the fridge.
If you don’t want to cut into cubes, leave the quince paste whole and slice it when needed.
Great enjoyed on its own or to accompany cheeses,
FAQ (Questions and Answers)
What happens if there is no sun?
In that case, the Quince Paste should be dried near a heat source or it can be placed in a ventilated oven at 122°F, turning it often, so it can dry above and below.
