Pâte de Coing in English Quince Paste Recipe

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

Quince Paste Recipe is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese.

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

The flavour 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.

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.

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 the French recipes are very similar, so I follow them.

I boiled the apple without cutting and peeling them, and added caramel to the pulp.

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. When the boys want a snack, they can help themselves.

Print Recipe Pin Recipe

5 from 5 votes

Quince Paste Recipe

This is a typical winter recipe for many Mediterranean countries. You can eat it as a candy, on a piece of bread or like they do in Spain with Manchego cheese. It will last for 3 months 

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Canned & Jam

Cuisine: French, Italian, Mediterranean, Spanish

Keyword: jam, preserve, quince

Servings: 1 kilo

Calories: 2708kcal

Author: Laura Tobin

Ingredients

• 3 quince
• 3 cup caster sugar same amount as the weight of the quince
• 1 1/2 cup fresh water

US Customary - Metric

Love this recipe?Follow @YGuardianChef on Pinterest

Instructions

• 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
  
• Sieve them on a fruit strainer. I use the KitchenAid attachment so I don't have to peel them
  
• Weight the pulp, I got 625 gr with 3 quince
• Take the same amount of sugar and make the caramel. For 625 gr of sugar, I used 400 ml of water. Bring the caramel to 120 C
• In the meantime cook the quince pulp over a pan of boiling water to remove as much water as possible
  
• Add the caramel to the quince and cook for another 30 minutes continuing to stir
  
• Cover a rectangular mould with parchment paper and pour the quince past inside. Let it rest for 24 hours 
  
• The next day, remove the quince paste from the mould and cut it into slices or cubes
  
• Let it dry and serve it as it is, on a slice of bread or as the Spanish do with a manchego cheese 
  

Liked this video?Check out My YouTube Channel!

Nutrition

Nutrition Facts

Quince Paste Recipe

Amount Per Serving

Calories 2708

% Daily Value*

Sodium 51mg2%

Potassium 1335mg38%

Carbohydrates 703g234%

Fiber 12g50%

Sugar 598g664%

Protein 2g4%

Vitamin A 270IU5%

Vitamin C 101.7mg123%

Calcium 86mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

GET NEW RECIPES SENT TO YOUR INBOXSign up to our newsletter Your Guardian Chef!

CANNED RECIPES YOU MIGHT ALSO LIKE

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

Also check the recipes below:

The Tradition of Canning Tomato Sauce in a Barrel

Canning tomato sauce is an old Italian tradition, an occasion to get family and friends together.
With such a large quantity to make, you need a barrel! A low cost and low waste methodology everyone can follow.

Check out this recipe

Caramelized Peach Jam

As I don’t want the peach season to come to an end, I make jam so we can enjoy them for the rest of the year. Though this is not a normal jam, it is a caramelized one.

Check out this recipe

Apricot jam without pectin

This apricot jam is sieved therefore smoother and creamy. Beside spreading it on a fresh slice of bread, it can be used for many cakes and biscuits recipes. This is an apricot jam without pectin which is a natural thickening agent. Totally natural it is great for breakfast over a fresh slice if homemade bread #yourguardianche #jam #preserves

Check out this recipe

Tomato Sauce Recipe With Fresh Tomatoes

Italian tomato sauce made from fresh tomatoes is usually very simple, I only add some basil and preserve it in glass jars for the winter. I can add the seasoning after depending on the recipe I want to make. However, I never add a lot of flavours, I like a simple tomato sauce recipe, flavoured with garlic and basil leaves.

Check out this recipe