Pâte de coings (Quince Cheese) with a Cheese Course
The following recipe for pâte de coings a Provencal mother's tried and true method. Pâte de coings or quince cheese a traditional Provençale recipe, which takes time to make. This thick jelly is lovely served on its own or with aged Compté cheese. It’s also one of the 13 traditional Christmas desserts served in France.
Ingredients
- 3-4 Ripe Quince
- Water
- 2 cups White Sugar (or a mix of white and brown) the exact amount is determined after you have a purée
- 1/2 Vanilla Bean
- 1 lemon for juice and zest
- 2 Cardamom Pods
- 1 Cinnamon Stick
- 1 Clove optional
Instructions
- Cored and cut the quince into cubes, leaving the peel on.
- Add just enough water to cover the quince cubes in a deep saucepan and bring to a boil, let simmer for 20 min or until the quince are soft.
- Drain off excess water and put through a food mill or handheld blender, blending into a soft, smooth consistency.
- Add as much white sugar, or a mix of white and brown, to the quince purée - which requires weighing or a good eyeball estimation. You want an equal amount of sugar by weight to quince purée.
- Reheat this mixture to a simmer for 30 minutes stirring constantly to prevent it from burning on the bottom.
- Add 1/2 vanilla bean, juice of 1 lemon and lemon zest, crushed seeds of 2 cardamom pods, a cinnamon stick and or 1 clove. Heat until the mixture thickens and turns slightly red in colour. (Note - some quince varieties do remain yellow.)
- Remove the vanilla bean and cinnamon stick.
- Scoop the mixture into a shallow square Pyrex or a 2-inch shallow plate lined with parchment paper. Cover with parchment paper and set aside in a cool place for a few days, not in the fridge as it won’t set up properly. It will harden a bit and should be a bit softer than gummy bear consistency but firmer than jello when ready.
- Cut into cubes or slices to serve.
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