Quince Paste Recette

Experience the exquisite taste of traditional Spanish Quince Paste! This recipe transforms tart quinces into a luscious, fruit-leather-like confection, perfectly balanced and intensely flavorful. Easier than you think, this method skips the tedious peeling and coring until after roasting. Serve with Manchego cheese and crackers for a truly authentic and unforgettable treat. A perfect homemade gift or special occasion dessert!

Préparation 30 min

Cuisson 180 min

Calories 97.7 kcal

Protéines 0g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Quince Paste

1.5 kg (approximately 3 lbs) quinces
A small amount of water (1-2 tablespoons maximum), only to aid pureeing in a food processor
Equal weight of sugar as the pureed quince (approximately 1.5 kg or 3 lbs)

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Comment préparer Quince Paste

Preheat oven to 350°F (175°C). Line a large baking dish with foil.
Thoroughly scrub the quinces to remove any fuzz. Pat them completely dry.
Place the quinces in the prepared baking dish. Cover tightly with foil.
Roast until the quinces are very tender, about 2 hours. Transfer the pan to a wire rack to cool completely.
Once cool enough to handle, peel, quarter, and core the quinces.
Puree the quince pulp in a food processor using as little water as possible (1-2 tbsp max) until completely smooth.
Force the puree through a fine-mesh sieve into a liquid measuring cup to remove any remaining seeds or fibers. Measure the amount of puree.
Transfer the measured quince puree to a 3-quart heavy-bottomed saucepan. Add an equal amount of sugar.
Cook over moderate heat, stirring constantly, until the mixture thickens significantly and begins to pull away from the sides of the pan. This will take about 25-30 minutes. The mixture should be very thick and glossy.
Lightly oil a 1-quart terrine or similar mold (a square baking dish also works well).
Pour the quince paste into the prepared mold, smoothing the top with an offset spatula.
Allow the quince paste to cool completely at room temperature. Then chill in the terrine for at least 4 hours, or preferably overnight, until fully set.
(Alternative for faster setting): If using a shallow cookie sheet lined with parchment paper, no chilling is necessary, it will set at room temperature.
Once set, carefully remove the quince paste from the mold.
Wrap the quince paste tightly in wax paper, then plastic wrap, and store chilled for up to 3 months.
Slice and serve with Manchego cheese and crackers or your favourite cheese.