Moroccan · Preserves
Quince Paste (Pâte de Coings)
As autumn cools the air around Fes and Ifrane, quinces ripen into their fragrant, hard-fleshed best, cooked down slowly with sugar into a firm, deep amber paste that is sliced and served alongside cheese or eaten as a sweet on its own.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 8
- Level
- Medium
Ingredients
- 1 kg quinces
- About 700 g sugar (roughly equal to the weight of cooked quince pulp)
- Juice of 1 lemon
- A little neutral oil, for the tin
Method
- 1
Cook the quinces
Quarter the unpeeled quinces, removing the cores, and simmer in just enough water to cover until completely soft, about 30–40 minutes.
- 2
Purée
Drain and pass the softened quince through a food mill or blend and sieve to remove the skins, yielding a smooth pulp.
- 3
Weigh and combine
Weigh the pulp and combine it with an equal weight of sugar and the lemon juice in a wide, heavy pan.
- 4
Cook down
Cook over low-medium heat, stirring very frequently, for 45–60 minutes until the paste turns deep amber-red, pulls away from the sides of the pan, and a spoon drawn through leaves a clear trail.
- 5
Set
Pour into a lightly oiled shallow tin or tray, smoothing the top, and leave to cool and set for several hours or overnight.
- 6
Serve or store
Turn out and cut into slices or squares to serve with cheese, or wrap and store in an airtight container.
Chef's tips
- Stir constantly once the mixture thickens — quince paste can catch and scorch easily in the final stages.
- The paste is ready when it holds its shape and a spoon dragged across the pan base leaves a clean line.
- This paste keeps for months stored in a cool, dry place, wrapped well or in a sealed container.
Frequently asked questions
Why does quince paste turn red?
The natural pectin and pigments in quince develop a deep amber-red colour during the long, slow cooking process, a characteristic feature of a well-made paste.
What is quince paste traditionally served with?
Most often alongside cheese, as a sweet counterpoint, though it is also eaten on its own as a firm, chewy sweet.