AppetizerProvencal RecipesTasha PowellTaste

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 Recipe By Chef Tasha Pâte aux Coings

Quince Paste - Pâte de Fruit de Coings from Provence

blankTasha Powell
Quince resembles large, tough pears. The cooking time for this recipe will vary depending on the fruit. Serve quince paste (pâte de fruit de coings) with a selection of hard cheeses for an appetizer or an alternative to a sweet dessert.
Prep Time 35 mins
Cook Time 45 mins
Drying time 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Appetizer
Cuisine French
Servings 10 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Once finished, the paste will keep for a few weeks in the fridge wrapped in clear wrap or a sealed container.
Keyword Quince
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

2 Comments

  1. blank
    October 4, 2021 at 3:13 pm — Reply

    I love Quince and this recipe for Quince paste is definitely one I’m going to be trying. Perfect for the cheese board.
    Thanks for sharing,
    Abi x
    http://www.thelittlefrenchcottage.com

    • blank
      October 5, 2021 at 7:26 am — Reply

      Thank you, Abi! Enjoy the delicious combination of quince paste with French cheese.

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