Quince paste

    6 days 55 min

    This fruity paste is a great addition to any cheese board. The floral sweetness of quince goes particularly well with stronger cheeses and, of course, the traditional pairing of manchego. Try it at your next dinner party.

    12 people made this

    Serves: 12 

    • 2L water
    • 2kg quince, unpeeled and chopped
    • 1.5kg caster sugar

    Prep:20min  ›  Cook:35min  ›  Extra time:6days drying  ›  Ready in:6days55min 

    1. Bring the water to the boil in a large saucepan and add the chunks of quince. Cook for 20 minutes or until tender. Drain and mash with a fork.
    2. Put the mashed quince back in the pan with the sugar. Cook for 15 minutes over low heat, stirring occasionally until sugar is dissolved. The paste should easily come off from the sides of the pan.
    3. Pour the mixture out onto a tray lined with baking parchment and leave to dry for several days. When dry on one side, turn over to dry on the other side.
    4. Once dry, cut the quince paste as desired. Store in an airtight container at room temperature.

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    Reviews in English (2)


    Like most Paste recipes, you need to be very carefull not to burn it. needs good heavy bottomed pot and LOW heat. worth it though!  -  07 Apr 2011  (Review from Allrecipes AU | NZ)


    A mere male at 71yrs, I was successful on the second attempt. The drying was carried out in the oven on a tray, covered in baking paper, temp. 52C , turning when necessary. Another use for the paste, is to cut into 1/4" strips placed on triangles of puff pastry long side towards you, starting slightly lower than centre back to each bottom corner, roll then fold ends to seal. Brush with egg wash sprinkle with brown sugar and bake until brown.  -  21 May 2013  (Review from Allrecipes AU | NZ)