Recipe for Quince Pâte de Fruit de Coings
I first discovered Quince paste (pâte de fruit) on a charcuterie and cheese board while living in Aix-en-Provence. Since then, I have learned to make my own, to the delight of my dinner guests.
To serve the pâte, cut into squares or wedges and present with Comté, Pecorino Romano, Asiago or Manchego cheese (or other semi-hard cheese) as part of your appetizer spread. For ideas on creating an elegant, informal party, please discover my formula for an Apéro Dînatoire, the epitome of chic cocktails.
Quince Paste - Pâte de Fruit de Coings from Provence
- 5 lbs Quince cleaned, peeled, cored, roughly chopped
- 1 Vanilla Pod split and scraped
- 1 Lemon for zest
- 1 Lemon for peel
- 2 oz Lemon juice
- 3 to 4 cups Granulated Sugar depending on the quantity of puree that is produced
- Place quince pieces in a saucepan (8 quarts) and cover with water. Add the vanilla pod & lemon peel and bring to a boil. Reduce to a simmer, cover, and cook for approximately 40 minutes until the quince pieces are tender.
- Strain the water (and vanilla pod) from the quince pieces. Purée the quince pieces in a food processor. Measure the quince purée. Add an equal amount of sugar to the puree you have created. If you have 3 cups of purée, you'll add 3 cups of sugar.
- Return the quince purée to the saucepan. Heat to medium and add the sugar. Stir until the sugar has completely dissolved, and then add the lemon juice.
- Cook over low heat, occasionally stirring, for 1 to 1 1/2 hours, until the quince paste is thick and has a deep pink colour.
- Preheat oven to a low 135°F (57°C). Line an 8”x 8” baking pan with parchment paper. Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan and spread until it is even.
- Place the paste in the 135°F oven for 60 to 90 minutes or longer to help it dry out. Then, remove from the oven and let the quince paste cool in the refrigerator.
- To serve, cut into squares or wedges and present with Comté, Pecorino Romano, Asiago or Manchego cheese (or other semi-hard cheese) as part of your Apéro Dînatoire.