Quince Paste

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Quince

Rated: 4 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
2 to 3 cups

Close

Times:

Prep: 10 min
Inactive Prep: 15 hr 0 min
Cook: 1 hr 30 min
Total:: 16 hr 40 min

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3 pounds quince, peeled, cored and quartered (peels and cores reserved)
2 cups sugar
1/4 cup water

Directions

Wrap quince peels and cores in cheesecloth and tie to secure well. In a saucepan combine bundle of peels along with quinces, sugar and water and cook over medium heat until mixture comes to a simmer. Reduce heat to low and continue to cook until quinces are very soft, about 1 1/2 hours. Remove from heat.

Preheat oven to 175 degrees. Discard cheesecloth bundle and transfer cooked quinces to the bowl of a food processor and process until smooth. Transfer mixture to a small baking dish or loaf pan and dry paste in the oven for 15 hours. (This drying procedure can be spread over several days.)

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Oven-Roasted Fruit with Caramel Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Quince Paste
Anonymous 09-29-2007
Flag

Spectacular creation
Rated: 5 stars out of 5

Love cranberries, limes, other lovely tartesques? This one will steal your heart. SO easy to make and keeps... forever... Spectacular on turkey or pork, depth of flavor will spin your tastebuds 360 degrees. A keeper in my recipe boxRead more
recipe Quince Paste
karen berkeley, CA 11-01-2006
Flag

Return this recipe to the test kitchen
Rated: 2 stars out of 5

After extending the time in the oven, to 24 hours, the bottom quarter of the quince paste never dried and instead remained... like applesauce. The starting thickness in the Pyrex dish was approximately one inch. The flavor of the dried portion is delicious yet drier than it should be for a pectin based dried fruit puree like applets or cotlets, instead it's more like thick fruit leather. Wonder if using a layer of parchment so the entire contents could have been turned over would have worked, then again next time I'll consider the use of my food dehydrator.Read more