Fresh Quince Paste

    55 minutes

    Make this when quinces are around, this paste is a great addition to a cheese tray. It goes particularly well with the stronger and sharper cheeses.

    48 people made this

    Serves: 12 

    • 1.5 kg caster sugar
    • 2 litres water
    • 2 kg quince, skin kept on and chopped

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Bring the water to the boil in a large pot and add the chunks of quince. Cook for 20 minutes or until tender. Drain and mash with a fork.
    2. Put everything back in the pan with sugar. Cook for 15 minutes over low heat, stirring occasionally until dissolved. The paste should easily come off from the bottom of the pot.
    3. Pour the mixture out onto baking paper and leave to dry for several days. When dry on one side, turn it over to dry on the other side.
    4. When dry, cut as needed. The paste will keep several months.

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    Reviews in English (2)


    Like most Paste recipes, you need to be very carefull not to burn it. needs good heavy bottomed pot and LOW heat. worth it though!  -  07 Apr 2011


    A mere male at 71yrs, I was successful on the second attempt. The drying was carried out in the oven on a tray, covered in baking paper, temp. 52C , turning when necessary. Another use for the paste, is to cut into 1/4" strips placed on triangles of puff pastry long side towards you, starting slightly lower than centre back to each bottom corner, roll then fold ends to seal. Brush with egg wash sprinkle with brown sugar and bake until brown.  -  21 May 2013