Quince Paste

This post is related to the one earlier, Quince and Apple Jelly. This is the same paste that you can find in France or Spain. But known as Pâte de coings (French) or Membrillo (Spanish). I will give a try to eat this with cheese. Who know maybe I will like this combination.

Quince Paste

Ingredients: 

(If using the strained quince from the quince jelly)

Strained quince mash

Sugar

After making quince jelly, you will have some strained quince mash with the peel and seeds included. 

Puree the quince mash with a food processor or food mill. 

Weigh the puree then put it in a large pot, add an equal amount of sugar.

Cook over low heat until very thick, around 1.5 hrs. Stir constantly to dissolve sugar, When it is done, the paste will stick to a wooden spoon. 

Lightly grease baking dish, spread the paste evenly. Let the paste dry for at least 48 hrs. The surface shouldn't be sticky and glossy. If it still, let it dry for another day.

Quince Paste (from scratch)

Quince

Apple peels

Sugar

Wash and peel the quinces, reserving the peels, core the quinces, adding the cores to the reserved peels. Chop the remaining quince .

Put the quinces, peels and cored into a large pot. , cover with water. Bring to boil over high heat, reduce heat and simmer for 1 hr or until quince chunks qre soft.

Strain cooked quince through a very fine meshed strainer set in a colander. Leave the quince to strain for few hours. 

Puree the quince mash with a food processor or food mill. 

Weigh the puree then put it in a large pot, add an equal amount of sugar.

Cook over low heat until very thick, around 1.5 hrs. Stir constantly to dissolve sugar, When it is done, the paste will stick to a wooden spoon. 

Lightly grease baking dish, spread the paste evenly. Let the paste dry for at least 48 hrs. The surface shouldn't be sticky and glossy. If it still, let it dry for another day.



In France, quince paste eaten as candy, but in Spain, the membrillo is eaten with cheese, so feel free to cover the paste with sugar or without, depending how you will eat it.