Pâte de Coing in English Quince Paste Recipe

This post may contain affiliate links. Please read my disclosure policy.

Jump to:

• What is a Coing – Quince
• Various versions of quince paste recipe
• Making the quince paste recipe
• How to keep and serve the quince paste
• Canned recipes you might also like
• 📋 Quince Paste Recipe

Quince Paste Recipe is a typical winter recipe for many Mediterranean countries. Quinces are special apples full of pectin so its jam is solid and can be cut like a candy. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese.

What is a Coing – Quince

It is called Pâte de Coing in French, Cotognata in Italian and Membrillo in Spanish.

Quince is practically an apple, but cannot be eaten raw as it is very hard and bitter. But once cooked its taste is sweet and fruity.

The flavour of the quince is very distinctive, halfway between a pear and an apple, and because the quince has a high content of pectin, the paste is firmer than a jam.

Quince paste will last for at least 3 months, so you can make a batch before Christmas and have a sweet snack ready anytime.

Various versions of quince paste recipe

I check out different recipes in different languages, and I found different versions. Some peel the apples, some cook them whole; some add the sugar others add the caramel. But the end result looks the same.

The Italian and French recipes are very similar, so I follow them.

Making the quince paste recipe

Ingredients

• 3 quince
• 3 cups – 600 g of caster sugar (same amount as the weight of the quince)
• 1 1/2 cups – 400 ml of freshwater

1. Boil the quince as they are, without peeling them or cutting them for about 30/35 minutes. They have to be soft but not  too mushy
2. Sieve them on a fruit strainer. (I use the KitchenAid attachment so I don’t have to peel them).

3. Weight the pulp, (I got 625 g with 3 quinces)
4. Take the same amount of sugar and make the caramel. For 625 gr – 3 cups of sugar, I used 400 ml – 1 1/2 cups of water. Bring the caramel to 250 F – 120 C

5. In the meantime cook the quince pulp over a pan of boiling water to remove as much water as possible
6. Add the caramel to the quince and cook for another 30 minutes continuing to stir

7. Cover a rectangular mould with parchment paper and pour the quince past inside. Let it rest for 24 hours
8. The next day, remove the quince paste from the mould and cut it into slices or cubes

9. Let it dry and serve it as it is, on a slice of bread or as the Spanish do with a manchego cheese

How to keep and serve the quince paste

Once it is ready I cut it into slices and let them dry. I cover them with kitchen foil and keep it in the fridge. It will last for 3 months so you can make it way ahead of Christmas time.

I keep it on a plate with Marron Glace, nuts and gingerbread cookies. When the boys want a snack, they can help themselves.

Canned recipes you might also like

For more canned recipes, check out the category: Canned & Jams

Also check the recipes below:

• Homemade Crystallized Violets
• Caramelized Peach Jam
• Apricot jam without pectin
• The Tradition of Canning Tomato Sauce in a Barrel
• Tomato Sauce Recipe With Fresh Tomatoes

If you are making this Quince Paste Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.